Appetizers / Soups / Salads

Irene's Mushroom and Brown Rice Soup is for Dinner.

Irene's Mushroom and Brown Rice Soup takes 15 minutes to prepare.

Irene's Mushroom and Brown Rice Soup takes 50 minutes to cook.

Irene's Mushroom and Brown Rice Soup makes 4 servings.

The ingredients for Irene's Mushroom and Brown Rice Soup are:

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

Here is how you make Irene's Mushroom and Brown Rice Soup:

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: 4Recipe submitted by SparkPeople user LOSERIRENE.

The nutritional information for Irene's Mushroom and Brown Rice Soup is:

• 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

The dietary needs meet for Irene's Mushroom and Brown Rice Soup is Vegetarian