Mushroom Brown Rice Soup Food

MUSHROOM RICE RECIPE

Steps:

• Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
• If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
• Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
• Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
• Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
• Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
• Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
• Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!

BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
• Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

MUSHROOM & WILD RICE SOUP

Steps:

• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

BROWN-RICE AND MUSHROOM SOUP

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.

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.

WILD RICE AND MUSHROOM SOUP

Steps:

• Cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste. Serve immediately.

BROWN MUSHROOM RICE

Steps:

• Mix all ingredients together in a 1-1/2 or 2 quart casserole.
• Cover and bake at 350 degrees for i hour.

EASY MUSHROOM RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
• Cover, and bake in the preheated oven for 60 minutes.

MUSHROOM BROWN RICE SOUP

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.

ASPARAGUS, MUSHROOM & BROWN RICE SOUP

Steps:

• In a large saucepan sauté the yellow onions and green onions in the butter until softened. About 5 minutes. Then add the mushrooms and cook until tender. About 5 minutes. Add the asparagus, broth, water, salt, and pepper and simmer covered for about 20 minutes.
• REMOVE the lid and puree the soup with a hand blender until it is a nearly perfectly smooth consistency. Then, add the rice and bring the soup to a boil for 2 minutes. Remove the soup from the heat and allow to cool for 5 minutes. Serve hot.

CREAMY WILD RICE MUSHROOM SOUP

Steps:

• Heat a large soup pot or Dutch Oven (I like my 7.25 quart Le Creuset Enameled Dutch Oven) over medium-high heat. Once hot, add 2 Tablespoons butter and allow to melt. Add mushrooms then stir to coat in butter and saute until the mushrooms release their liquid, the liquid cooks off, and they begin to turn golden brown, 8-10 minutes, stirring often and turning the heat down slightly if they begin to burn. Add garlic and season with salt then continue to saute until the mushrooms are deep golden brown and become dry/tacky, 7-8 more minutes. Scoop into a bowl or plate then set aside.
• Turn heat down to medium then melt remaining 2 Tablespoons butter in pot. Add carrots, celery, and shallot/onion then stir to coat in butter and season with salt and pepper. Saute until tender, 8-10 minutes, placing a lid on top of the pot to speed up the softening process if the vegetables are taking a long time to cook. Add dried thyme then saute for 1 more minute.
• Add rice, chicken stock, and cooked mushrooms into the pot then stir to combine. Turn heat up to high to bring mixture to a boil then place a lid on top, turn heat down to low, and simmer until rice is tender, 45-60 minutes (depending on the brand you use), stirring occasionally.
• In a small dish, whisk together flour and 1/4 cup milk until smooth. Add remaining 3/4 cup milk then stir to combine, and then stream mixture into soup and stir well. Simmer, uncovered, for 10 more minutes. Remove pot from heat then let sit and thicken for 20 minutes. Taste and add additional salt and pepper if necessary then scoop into bowls and serve.

WILD RICE AND MUSHROOM SOUP

Steps:

• Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
• Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.
• Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.
• Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired.