Cream of mushroom and wild/brown rice soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 serving Baby Bella Mushrooms (3 oz) .5 cup Wild Rice .5 cup Brown Rice, long grain 4 clove Garlic 1 cup, chopped Onions, raw .5 cup Butter, salted 1 cup Half and Half Cream 1 tsp Thyme, ground 32 oz Kirkland Chicken Stock
Saute onions in 1/4 c. butter until beginning to soften, add garlic and cook 2 minutes longer, add all of rice and stir to coat then add the chicken stock and thyme, bring to a boil and then cover and simmer until rice is tender. While rice is cooking, chop mushrooms and saute in 1/4 c. butter. When rice is cooked add the mushrooms and half and half and heat through. Serve. Salt and pepper to individual taste.
NOTE: Any left overs that are refrigerated may require more stock, cream, or water to be added as rice will absorb liquid, but it can also be served as a side dish, kind of like a risotto, as well.
Serving Size: 8, 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMYVANDERPOEST.
NOTE: Any left overs that are refrigerated may require more stock, cream, or water to be added as rice will absorb liquid, but it can also be served as a side dish, kind of like a risotto, as well.
Serving Size: 8, 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMYVANDERPOEST.
Nutritional Info Amount Per Serving
- Calories: 187.9
- Total Fat: 15.1 g
- Cholesterol: 43.1 mg
- Sodium: 321.3 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.2 g
- Protein: 4.1 g
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