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Monday, February 16, 2009

Earthy Mushroom Soup

My daughter discovered her love of mushroom soup at Preschool and we now have our own version. We leave it chunky yet thin.

2 cups cooked brown rice
1.5 tablespoon unsalted butter
1/2 shallot, minced
1.2 sweet onion, chopped
8 oz. white or baby bella mushrooms, chopped
4 cups low-sodium vegetable broth (use stock if you have it)
2 tablespoons parsley, chopped
1 tablespoon thyme, chopped
1/8 teaspoon paprika
1 cup 1% milk

1. Cook rice per instructions on bag/box. Meanwhile, melt butter over medium-high heat.
2. Add shallot and onion and saute for 2 minutes.
3. Add mushrooms, reduce heat to medium and cook about 3-4 minutes.
4. Add broth, parsley, thyme, and paprika, cover and simmer for 20 minutes.
5. Add milk and rice, heat thoroughly and serve.


Anonymous said...

Sounds like a lovely version of mushroom soup - I like it with the rice.

Anonymous said...

Great soup without adding cream. Love it.

Katherine Aucoin said...

A really healthy and fantastic looking soup.

Maria said...

Thanks for visiting our blog. I am glad I found yours! The soup looks lovely! I am a big mushroom fan!

Lori said...

That soup looks wonderful! I never think of mushroom when I'm in the mood for soup. I need to experiment with it more. Thanks for this recipe!

Debinhawaii said...

I love how you worked the brown rice in--it looks healthy and delicious. Thanks for joining Souper Sundays this week.



SKM said...

Great recipe!

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