Cremini Mushroom and Roasted Garlic Rice Soup

Cremini Mushroom and Roasted Garlic Rice Soup Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

This Cremini Mushroom and Roasted Garlic Rice Soup is a hearty and flavorful dish that is perfect for a cozy night in. The combination of earthy mushrooms, sweet onions, and creamy cheese creates a rich and satisfying soup that is sure to warm you up from the inside out.

History

This recipe is a modern twist on traditional mushroom soup, with the addition of roasted garlic and brown rice adding depth and complexity to the dish. The use of cremini mushrooms, also known as baby bella mushrooms, gives the soup a meaty texture and a rich, earthy flavor.

Ingredients

0.33 cup butter
1 lb (454 g) cremini mushrooms, sliced
1 large sweet mild onion, finely chopped
3 cup cooked brown rice, divided
1 (6.5 oz (184 g)) container garlic and herbs spreadable cheese
2 (14 oz (397 g)) cans roasted garlic seasoned chicken broth, divided
2 cup water, additional if desired
8 slices pre-cooked ready-to-serve smoked bacon
salt and pepper to taste

How to prepare

Melt the butter in a large non-stick stockpot over medium-high heat.
Add the mushrooms and onion; cook for about 10 minutes, stirring periodically.
Let the mixture cool slightly.
In a food processor or blender, combine the mushroom mixture, 1.5 cups of rice, cheese, and 1 cup of broth.
Pulse the mixture until the mushrooms are finely chopped but not pureed and the mixture is thoroughly combined.
Return the mixture to the stockpot; stir in the remaining rice, broth, and water.
Bring to a boil; cook uncovered over medium heat for 5 minutes.
Heat the bacon slices between paper towels in the microwave according to the package directions.
Chop the bacon and set it aside.
Add salt and pepper to taste to the soup.
To serve, ladle the soup into bowls and sprinkle with bacon.

Variations

Add cooked chicken or tofu for extra protein.
Use different types of mushrooms, such as shiitake or oyster, for a different flavor profile.
Substitute vegetable broth for a vegetarian version of the soup.

Cooking Tips & Tricks

Be sure to cook the mushrooms and onions until they are caramelized and golden brown to bring out their natural sweetness.

- Pulse the mushroom mixture in a food processor or blender until finely chopped but not pureed to create a chunky and hearty soup.

- Pre-cooked ready-to-serve smoked bacon adds a smoky flavor to the soup without the need for additional cooking time.

Serving Suggestions

Serve this soup with crusty bread or a side salad for a complete meal.

Cooking Techniques

Caramelize the mushrooms and onions to enhance their natural flavors.

- Pulse the mushroom mixture in a food processor or blender to create a chunky texture.

Ingredient Substitutions

Use white mushrooms or portobello mushrooms instead of cremini mushrooms.

- Substitute quinoa or barley for the brown rice.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

Serve this soup with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 300 calories.

Carbohydrates

Each serving of this soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 15 grams of fat.

Proteins

Each serving of this soup contains approximately 10 grams of protein.

Vitamins and minerals

This soup is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains dairy and wheat.

Summary

This soup is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This Cremini Mushroom and Roasted Garlic Rice Soup is a delicious and comforting dish that is perfect for a chilly day. With its rich and creamy texture, hearty mushrooms, and savory bacon topping, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a rainy day in the small village where I grew up, and I had been invited to a friend's house for lunch. As soon as I walked in, the aroma of cremini mushrooms and roasted garlic filled the air, and I knew I had to learn how to make this delicious soup.

My friend's mother, Mrs. Jenkins, was a wonderful cook, and she graciously shared her recipe with me. She explained that the key to the soup was in the slow roasting of the garlic, which brought out its sweet and nutty flavor. She also emphasized the importance of using fresh cremini mushrooms, as they added a rich and earthy depth to the dish.

I watched intently as Mrs. Jenkins prepared the soup, taking note of each step and ingredient. She started by roasting the garlic in the oven, allowing it to caramelize and become tender. In the meantime, she sautéed the cremini mushrooms in butter until they were golden brown and fragrant.

Once the garlic was roasted and the mushrooms were cooked, Mrs. Jenkins added them to a pot of simmering chicken broth, along with cooked rice and a splash of cream. She let the soup simmer for a while, allowing the flavors to meld together and deepen.

Finally, Mrs. Jenkins ladled the soup into bowls and garnished each serving with a sprinkle of fresh parsley and a drizzle of olive oil. I eagerly took my first spoonful and was blown away by the rich and comforting flavors of the soup. The roasted garlic added a subtle sweetness, while the cremini mushrooms provided a hearty and earthy note.

I knew that I had to recreate this soup at home, so I asked Mrs. Jenkins for a copy of the recipe. She wrote it down for me on a piece of paper, and I treasured it like a precious heirloom.

Over the years, I have made this soup countless times, tweaking and adapting the recipe to suit my own tastes. I have added a pinch of thyme for a hint of freshness, and sometimes I substitute wild mushrooms for the creminis for a more robust flavor.

Each time I make this soup, I am transported back to that rainy day in Mrs. Jenkins' kitchen, where I first fell in love with the flavors of cremini mushrooms and roasted garlic. It has become a staple in my cooking repertoire, a dish that never fails to warm the soul and satisfy the senses.

I have shared this recipe with friends and family, passing on the tradition of homemade soup made with love and care. I hope that one day, my grandchildren will carry on the legacy of this recipe, creating their own memories and traditions around the comforting flavors of cremini mushroom and roasted garlic rice soup.

As I sit down to enjoy a steaming bowl of this soup on a cold winter's day, I am filled with gratitude for the simple pleasures of good food and cherished memories. It is moments like these that remind me of the joy of cooking and the power of sharing a meal with loved ones. And so, I will continue to make this soup, savoring each spoonful and relishing in the memories it brings to mind.