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Creamy Mushroom and Roasted Garlic Rice Soup

Creamy Mushroom and Roasted Garlic Rice Soup

  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
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  • 3 cups Cooked RiceSelect® Texmati® Brown Rice, divided
  • 1/3 cup Butter
  • 1 lb Cremini mushrooms, sliced
  • 1 Large sweet mild onion, finely chopped
  • 6.5 oz Garlic and herb spreadable cheese
  • 28 oz Roasted garlic seasoned chicken broth, divided
  • 2 cups Water
  • 8 slices Smoked bacon, pre-cooked
  • Salt, to taste
  • Black pepper, to taste


  1. Melt butter in a soup pot over medium-high heat.
  2. Add mushrooms and onion and cook about 10 minutes, stirring.
  3. Let mixture cool slightly then place in a food processor or blender with 1 1/2 cups rice, cheese and 1 cup broth. Pulse mixture until mushrooms are finely chopped but not pureed.
  4. Return mixture to pot and stir in remaining rice, broth and water. Bring to a boil and cook, uncovered, over medium heat for 5 minutes. Season with salt and pepper to taste.
  5. Warm bacon according to package directions. Chop and set aside.
  6. Spoon soup into bowls and sprinkle with bacon before serving.


Recipe adapted from