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Active time30 minutes
Total time30 minutes
Yield8 to 12 servings
⅓ cup (75g) butter
1 pound (450g) cremini mushrooms, sliced
1 large sweet mild onion, ﬁnely chopped
3 cups (585g) cooked brown rice, divided
1 container (6.5-ounce or 185g) Garlic and Herbs Spreadable Cheese
2 cans (14-ounce each or 840 ml total) roasted garlic seasoned chicken broth, divided
2 cups (480 ml) water, additional if desired
8 slices pre-cooked ready-to-serve smoked bacon
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, 1-½ cups rice, cheese and 1 cup 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. Add salt and pepper to soup to taste.
- Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside.
- To serve, ladle soup into bowls; sprinkle with bacon. Garnish with additional sauteed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme.
Gloria Pleasants — 2007 “Rice to the Rescue!” Recipe Contest Winner, Best Whole Grain Brown Rice. Recipe and Photo Courtesy of USA Rice Federation.