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Home » Recipes » Wild & Brown Rice Mushroom Soup
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Wild & Brown Rice Mushroom Soup

  • 1/4 cup Unsalted Butter
  • 1/2 tsp Black Pepper freshly ground
  • 1 tsp Sea Salt
  • 1/2 lb Mushrooms stems discarded, coarsely chopped (combination of fresh Shiitake & Oyster)
  • 6 cups Chicken Broth
  • 1 cup Wild and Brown Rice Mix
  • 1/2 tsp Thyme
  • 1 Onion medium-sized, chopped
  • 2 Garlic large cloves chopped
  • 1/4 cup Half & Half

Directions

Melt 2 tablespoons butter in large saucepan over medium-high heat. Add garlic, onion, and thyme and cook for 2 minutes or until tender. Add rice and stir to combine. Add chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until rice is tender but not over cooked. Melt remaining butter in a medium skillet over medium-high heat. Add mushrooms and cook for 1 minute or until tender. Stir mushrooms, salt, pepper, and half-and-half into soup and cook until heated through. Serve at once.

Serves 6 to 8.


Wild & Brown Rice Mushroom Soup

Rating

*****

Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Wild and Brown Rice Mix

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*****

1 Review

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*****
Mary Beth March 19, 2013
I love this soup..

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