- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 132.2
- Total Fat: 5.1 g
- Cholesterol: 9.4 mg
- Sodium: 1,049.6 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.6 g
- Protein: 8.8 g
Mushroom and Brown Rice SoupSubmitted by: TOANDCO
IntroductionDelicious and easy to make Delicious and easy to make
1 medium onion, very thinly sliced
8 cups good quality low salt chicken stock
1 cup-plus quick-cooking brown rice
3 tbsp butter, unsalted
1 pound fresh mushrooms, cleaned, trimmed and sliced
1/4 cup dry sherry
salt and pepper to taste
2. Meanwhile, in a large saucepan, melt butter and cook mushrooms about 10 minutes until they are golden brown. Cook until there is very little liquid remaining in the pan.
3. Add mushrooms to the stock. Simmer 10 minutes.
4. Stir in sherry and season to taste.
5. Can be served immediately or frozen for up to 6 months.
Number of Servings: 12
Recipe submitted by SparkPeople user TOANDCO.