This creamy roasted garlic soup with cremini mushrooms and brown rice is the ultimate comfort creation. Enhance the flavour with chopped bacon and your choice of fresh herbs.
|1/3 cup||butter||75 mL|
|1 lb||cremini mushrooms, sliced||500 g|
|1||large sweet onion, finely chopped||1|
|3 cups||cooked Tex Farm long grain brown rice, divided||750 mL|
|1||[6 -1/2 oz (185 mL)] container Garlic and Herbs
|2||[14 oz (398 mL)] cans roasted garlic seasoned
chicken broth, divided
|2 cups||water, additional if desired||500 mL|
|8||slices pre-cooked ready-to-serve smoked bacon||8|
|To taste||Salt and pepper||to taste|
Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let mixture cool slightly. In food processor or blender, combine mushroom mixture, 1-1/2 cups (375 mL) rice, cheese and 1 cup (250 mL) broth. Pulse mixture until mushrooms are finely chopped but not pureed and mixture is thoroughly combined. Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat 5 minutes.
Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside.
Add salt and pepper to soup to taste. To serve, ladle soup into bowls; sprinkle with bacon.
Serving suggestions: Garnish with additional sautÃ©ed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme.
Makes 8 to 12 servings .
For more great recipes, visit www.haveariceday.com/rice-recipes
Rice exposes its hidden talent in this hearty soup perfect for fall and winter. When pureed, rice acts… Continue Reading
In this side dish, brown rice gets help from a supporting cast of crunchy pine nuts, high fibre apricots… Continue Reading