Appetizers / Soups / Salads

Cream of mushroom and wild/brown rice soup is for Dinner.

Cream of mushroom and wild/brown rice soup takes 15 minutes to prepare.

Cream of mushroom and wild/brown rice soup takes 60 minutes to cook.

Cream of mushroom and wild/brown rice soup makes 8 servings.

The ingredients for Cream of mushroom and wild/brown rice soup are:

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

Here is how you make Cream of mushroom and wild/brown rice soup:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user AMYVANDERPOEST.

The nutritional information for Cream of mushroom and wild/brown rice soup is:

• Servings Per Recipe: 8
• 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