Cremini Mushroom and Roasted Garlic Rice Soup

This recipe combines rice, garlic, and mushrooms into a warm and ﬁlling soup that’s perfect for crisp fall nights.

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.

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