Overhead shot of Cremini Mushroom and Roasted Garlic Rice Soup in a maroon bowl.

Cremini Mushroom and Roasted Garlic Rice Soup

"Rice to the Rescue!" Recipe Contest "Best Whole Grain Brown Rice" Winner - Gloria Pleasants

  • Servings


  • ⅓ cup butter
  • 1 pound Cremini mushrooms, sliced
  • 1 large onion, finely chopped
  • 3 cups cooked brown rice, divided
  • 1 (6.5-ounce) container Garlic and Herbs Spreadable Cheese
  • 2 (14-ounce) cans roasted garlic seasoned chicken broth, divided
  • 2 cups, additional if desired water
  • 8 slices pre-cooked ready-to-serve smoked bacon
  • Salt and pepper to taste


  • Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring 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 into bowls; sprinkle with bacon.

Recipe Notes

Garnish with additional sautéed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme.

Nutrition Facts

  • Calories 210
  • Total Fat 11g
  • Cholesterol 33mg
  • Sodium 457mg
  • Carbohydrates 22g
  • Dietary Fiber 2g
  • Protein 5g