Best 2 Mushroom Brown Rice Soup Recipes
Indulge your taste buds in a symphony of earthy flavors with our delectable Mushroom Brown Rice Soup. This comforting and wholesome soup is a perfect blend of umami-rich mushrooms, tender brown rice, and a creamy broth infused with aromatic herbs. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat lover looking for a lighter and healthier option, this versatile soup caters to all palates.
In this comprehensive guide, we'll take you through two enticing variations of this classic soup: a creamy version that envelops your senses in a velvety embrace and a vegan alternative that delivers all the flavor without compromising on dietary preferences. With step-by-step instructions and a treasure trove of tips and tricks, we'll empower you to craft a soul-satisfying soup that will warm your heart and nourish your body.
BROWN-RICE AND MUSHROOM SOUP
Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms, and place in a medium saucepan; reserve caps. Add stock; bring to a boil over medium-high heat. Reduce to a simmer, and cook, covered, 15 minutes. Remove pan from heat; set aside. Cut cremini caps into small wedges and shiitake caps into 1/4-inch-thick strips; reserve.
- Cook 1/2 cup brown rice according to the package directions, and set the rice aside.
- Place remaining 1/4 cup brown rice in a saute pan over medium-high heat; cook until grains are lightly toasted and begin to pop, 3 to 5 minutes. Transfer rice to a spice grinder; grind until fine and powdery, and set aside.
- Coat a low-sided 6-quart saucepan with cooking spray, and set over medium heat. Add shallots, and cook, stirring, until translucent. Add tomato paste; stir to combine. Add reserved mushroom caps; saute until tender and mushrooms release some liquid.
- Strain reserved stock into mushroom mixture, and discard solids. Raise heat to medium high; add ground rice and the nutmeg. Cook, stirring occasionally, until soup has slightly thickened, about 15 minutes. Add reserved cooked rice, and stir to combine. Add the pepper; garnish with parsley. Serve hot, or store in an airtight container, refrigerated, up to 3 days; reheat before serving.
Nutrition Facts : Calories 131 g, Fat 1 g, Fiber 3 g, Sodium 486 g
MUSHROOM BROWN RICE SOUP
this makes alot of very yummy soup. i ate it all up in several days but it would probably freeze well too.
Provided by KristenErinM
Categories Low Protein
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- cook onion with nonfat cooking spray.
- add mushrooms and carrots and cook for 8-10 minute.
- add broth, rice, garlic, and seasonings,and 2 cups of water.
- cover and heat to boiling over high heat.
- reduce to medium, cook partially covered for 5 min or until rice is tender.
Tips:
- Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include cremini, shiitake, oyster, and chanterelle mushrooms.
- Sauté the mushrooms before adding them to the soup. This will help to brown them and bring out their flavor.
- Use a good-quality broth. This will make a big difference in the flavor of your soup. If you can, use homemade broth. Otherwise, look for a low-sodium broth that is made with real ingredients.
- Add some fresh herbs to the soup. This will brighten up the flavor and make it more complex. Some good options include thyme, rosemary, and parsley.
- Serve the soup with a side of crusty bread or crackers. This will help to soak up the broth and make the meal more filling.
Conclusion:
Mushroom brown rice soup is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a delicious and nutritious meal that the whole family will enjoy.
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