Cremini Mushroom & Roasted Garlic Rice Soup Recipe


  • 3 cups cooked, divided Texmati® Brown Rice
  • 1/3 cup butter
  • 1 lb cremini mushrooms, sliced
  • 1 large sweet mild onion, finely chopped
  • 1 (6.5oz) container Garlic and Herbs spreadable cheese
  • 2 (14oz) cans roasted garlic seasoned chicken broth, divided
  • 2 cups, additional if desired water
  • 8 slices pre-cooked ready-to-serve smoked bacon
  • to taste Salt and pepper


  • 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 ½ 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.
*Courtesy of USA Rice Federation.