Brown Rice Mushroom Soup Without Cream

This is a recipe for easy brown rice mushroom soup without cream that is also healthy and luxurious.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 234kcal

Author Lea Ann Brown

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 medium onion rough chopped
1 pound button mushrooms wiped clean and sliced
1 Tablespoon fresh thyme leaves of 1 teaspoon dried thyme
1/2 cup brown rice
6 cups chicken broth
1/4 cup dry Sherry
Salt and pepper to taste

Instructions

Over medium high heat, heat a dutch oven until just getting hot. Add butter and olive oil. When oil mixture is hot, add onion and brown rice. Toast the onion and rice stirring consistently, about 5 - 6 minutes.
Turn the heat down to medium and add the mushrooms. Cook until just browned. About 5 minutes more. Stirring frequently.
Add chicken broth and thyme and simmer covered about 25 minutes or until rice is tender.
Stir in Sherry and season with salt and pepper. Simmer on low uncovered for 10 minutes.

Notes

Canned Broth: If using canned broth, use three 14.5 ounce cans and make up the small difference with water to equal the 6 cups. Add a little more water if needed to make this a brothy soup.

Browning Mushrooms: Please make sure to sautee the mushrooms until they're starting to brown around the edges. This means that most of the moisture has been cooked from the mushrooms and the texture has changed from spongy to somewhat crisp. This is important because mushrooms are a sponge, and once you add the broth, if the mushrooms are not browned properly, the texture will be a bit rubbery, spongy.

Working with Mushrooms: If you're purchasing whole mushrooms, don't rinse them with water to clean them. Mushrooms are like a sponge and will soak up the water which will compromise the texture. Use a dry paper towel to wipe the mushrooms clean. To make this soup easier than easy, I usually purchase pre-sliced mushrooms

Working with Fresh Thyme: To make quick work of adding fresh thyme to this recipe. Hold a stalk of thyme at the top, with the leaves pointing up. Simply run your fingers down the stalk pulling the leaves down with your fingers. The leaves will easily come off the stalk.

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