Forbidden Rice Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
32 ounces Mushroom broth32 ounces vegetable broth1 1/2 cup fresh mushrooms, chopped (i use a variety)1 cup diced onion2/3 cup diced carrot2/3 cup diced celery3 cups cooked Forbidden rice (cooked without fat or salt)1/2 teaspoon salt, to taste 1/2 teaspoon dried whole thyme1/4 teaspoon dried rubbed sage1/4 teaspoon white pepper1/2 cup flour (I use white whole wheat)1 cup almond milk, unsweetened (other nut milks ok)3 cups fresh spinach, chopped (sub frozen if desired)
Bring 1/2 cup broth to a boil in a large soup pot;
add onion, carrot, and celery; saute 5 minutes. Add remaining broth and the mushrooms; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.
Place half of mushroom mixture in container of a blender; cover and process until smooth. Return mixture to pan; add rice and next 4 ingredients. Cover and cook over medium-low heat 10 minutes. Place flour in a bowl. Gradually whisk in milk until blended; (You can also use a stick blender here), add to soup. Stir in chopped spinach. Cook, uncovered, over medium heat 10 minutes or until thickened, stirring occasionally.
Serving Size: Makes 12 hearty servings.
add onion, carrot, and celery; saute 5 minutes. Add remaining broth and the mushrooms; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.
Place half of mushroom mixture in container of a blender; cover and process until smooth. Return mixture to pan; add rice and next 4 ingredients. Cover and cook over medium-low heat 10 minutes. Place flour in a bowl. Gradually whisk in milk until blended; (You can also use a stick blender here), add to soup. Stir in chopped spinach. Cook, uncovered, over medium heat 10 minutes or until thickened, stirring occasionally.
Serving Size: Makes 12 hearty servings.
Nutritional Info Amount Per Serving
- Calories: 54.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 399.9 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.8 g
- Protein: 2.2 g
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