Mushroom-Rice Soup Recipe

Name: Mushroom-Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh mushrooms, sliced; 1/4 c. butter, melted; 4 chicken flavored bouillon cubes; 1 1/2 c. hot water; 3 qt. chicken broth; 2 carrots, sliced; 1 c. chopped onion; 2 stalks celery, sliced; 3/4 c. uncooked long grain rice; 3/4 c. macaroni (uncooked); 1/4 c. chopped fresh parsley; 1/4 tsp. pepper

Servings: persons

1 lb. fresh mushrooms, sliced
1/4 c. butter, melted
4 chicken flavored bouillon cubes
1 1/2 c. hot water
3 qt. chicken broth
2 carrots, sliced
1 c. chopped onion
2 stalks celery, sliced
3/4 c. uncooked long grain rice
3/4 c. macaroni (uncooked)
1/4 c. chopped fresh parsley
1/4 tsp. pepper

1
Saute sliced mushrooms in melted butter in a skillet until tender (about 10 minutes).
2
Drain.
3
Dissolve bouillon cubes in hot water; set aside.
4
Combine chicken broth, carrot, onion and celery in a Dutch oven.
5
Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes, or until vegetables are tender.
6
Add rice; simmer for 10 minutes.
7
Add macaroni, parsley, bouillon and pepper; cook 10 minutes.
8
Stir in mushrooms and serve.
9
Yields 3 1/4 quarts.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. fresh mushrooms, sliced, 1/4 c. butter, melted, 4 chicken flavored bouillon cubes, 1 1/2 c. hot water, and more.

Yes, Mushroom-Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Rice Soup

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