BROWN RICE AND CREAM OF MUSHROOM SOUP RECIPE RECIPES

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HAMBURGER & CREAM OF MUSHROOM SOUP OVER RICE REC…



Hamburger & Cream of Mushroom Soup over Rice Rec… image

Make and share this Hamburger & Cream of Mushroom Soup over Rice recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 (10 ounce) can cream of mushroom soup
1 cup milk
2 bags of success boil-in-the-bag rice (or any rice you prefer)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Brown ground beef and drain.
  • Add cream of mushroom soup, salt, pepper, and milk and heat through.
  • Serve over rice.
  • Although I find as long as I salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to kick it up. :).

Nutrition Facts : Calories 39, FatContent 2.2, SaturatedFatContent 1.4, CholesterolContent 8.5, SodiumContent 175.2, CarbohydrateContent 2.8, FiberContent 0, SugarContent 0, ProteinContent 2

MUSHROOM SOUP WITHOUT CREAM RECIPE | ALLRECIPES



Mushroom Soup Without Cream Recipe | Allrecipes image

A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.

Provided by KitKat

Categories     Vegetable Soup

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 - (1 cup) servings

Number Of Ingredients 10

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
½ cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
½ cup chopped green onion

Steps:

  • Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
  • Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Nutrition Facts : Calories 80.5 calories, CarbohydrateContent 9.6 g, CholesterolContent 8.2 mg, FatContent 3.8 g, FiberContent 2.3 g, ProteinContent 4.6 g, SaturatedFatContent 2 g, SodiumContent 560.9 mg, SugarContent 4.3 g

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