Irene's Mushroom and Brown Rice Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.6
  • Total Fat: 4.0 g
  • Cholesterol: 1.8 mg
  • Sodium: 277.0 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Irene's Mushroom and Brown Rice Soup calories by ingredient
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A Heathy take on this usually creamy Soup A Heathy take on this usually creamy Soup
Number of Servings: 4


    Low Sodium Organic Vegetable Broth, 4 cup
    Mushrooms, fresh, slices, 16 ounces
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
    Carrots, raw, 2 carrot (7-1/2")
    Onions, raw, .5 medium (2-1/2" dia)
    Garlic, 2 cloves
    I Can't Believe It's Not Butter, Light Spread, 2 tbsp
    Bay Leaf, 2 leaves
    Thyme, fresh, 1 tsp
    Rosemary, dried, 1 tbsp
    Brown Rice, 3/4 cup
    Fat Free Milk, 1.5 cup


Put margarine in heated pan to melt. Slice up vegetables and put them in the pan. Add herbs, salt and pepper. Cook for 5 minutes or until onions are lightly brown.

Add broth and bring to a rolling boil. Add brown rice. Simmer for 40 minutes. Once rice is done, add 1/2 cup fat free milk. Simmer for 5 minutes.

Serve with salad.

Number of Servings: 4

Recipe submitted by SparkPeople user LOSERIRENE.

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