CREMINI MUSHROOM AND RICE SOUP
A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near and far!
Provided by Katie Marr
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
- Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
- Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
- Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 15.3 g, Cholesterol 10.7 mg, Fat 3.3 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 489.7 mg, Sugar 2 g
WILD RICE AND MUSHROOM SOUP
Steps:
- In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
- Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.
CREAMY CRIMINI MUSHROOM AND MISO SOUP
Make and share this Creamy Crimini Mushroom and Miso Soup recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture.
- Add garlic and sauté another 30 seconds.
- Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.
- While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sautéing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp.
- Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot.
- Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms.
- Note:.
- You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method.
Nutrition Facts : Calories 99.9, Fat 7.4, SaturatedFat 6, Sodium 313.8, Carbohydrate 7.1, Fiber 1.1, Sugar 2.2, Protein 3.5
WILD RICE WITH CREMINI MUSHROOMS
From Cooking Light. Great side for pork loin, beef tenderloin, duck or chicken. Makes 6 servings each about 3/4 cup.
Provided by Little Suzy Homemak
Categories Long Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice according to package directions, omiting salt and fat. Stir in sherry and salt; cover and keep warm.
- Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; saute 2 minutes.
- Add mushrooms and saute 4 minutes.
- Stir in rice mixture, parsley and pepper.
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