Cremini Mushroom and Roasted Garlic Rice Soup

3 cupsLundberg Brown Basmati Rice, cooked and divided
⅓ cupButter
1 poundCremini mushrooms, sliced
1 largeSweet mild onion, finely chopped
1 (6 ½-ounce) containerGarlic and Herb Spreadable Cheese
2 (14-ounce) cansRoasted garlic seasoned chicken broth, divided
2 cupsWater, additional if desired
8 slicesPre-cooked, ready-to-serve smoked bacon
To tasteSalt and pepper


Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stiring periodically. Let mixture cool slightly.

In food processor or blender, combine mushroom mixture, 1-1/2 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.

Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside. Add salt and pepper to soup to taste.

To serve, ladle soup in to bowls; sprinkle with bacon. Makes 8 to 12 servings.

Recipe adapted from USA Rice Federation.

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