Mushroom and Brown Rice Soup

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Nutritional Info
  • 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

View full nutritional breakdown of Mushroom and Brown Rice Soup calories by ingredient
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Delicious and easy to make Delicious and easy to make
Number of Servings: 12


    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


1. Combine stock, onion, and brown rice. Bring to a boil and simmer for 20 minutes.
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.

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