Creamy Mushroom with Brown and Wild Rice Soup

February 22, 2017 by quirkyjazz 1 Comment

I sometimes crave a warm bowl of soup late at night when I can’t sleep.

Recently I made a pretty good version of cream of mushroom soup for my late night craving — with a few twists.

Creamy Mushroom with Brown and Wild Rice Soup by The Tromp Queen Cooks. Image by TTQ, CC license 4.0

Heat 1 T olive oil and 1 T butter in a fairly large saucepan or dutch oven.
Add 8 oz. or more of sliced mushrooms (any kind). Mine were kind of old so I picked off the stems and just used the caps.
Add a little salt and pepper.
Chop up 1/2 of a small onion. Add it to the pot.

Penzeys Spices Lemon Pepper Seasoning. Image from their website.

Add 1 t. of Penzeys Lemon Pepper seasoning. This might seem like a strange choice, but it worked!  It contains: salt, Special Extra Bold black pepper, citric acid, lemon peel, garlic and minced green onion

Let all that cook until the mushrooms and onions are very soft and lightly browned.

Sprinkle the mushroom mixture with 3 T. of flour.  Stir it around for about a minute.

Add about 2 – 3 c of chicken or veg broth.  (I had an open box in the fridge.  I’m not completely sure how much I added, but it was in this ballpark).

Then, I added a single serving of Minute brand brown and wild rice. The package looks like this:

You pull off the lid of the little plastic cup, stick it in the microwave on high for 1 minute and it is ready to go! (Yes, I heated it in the micro before adding it to my soup).

I let all this simmer for a few minutes.

At the very end I added about 1/2 c. of half and half. I might have added more but that is about all we had left.

This made a very tasty and filling soup if I do say so myself.

I think the Lemon Pepper seasoning really added a nice touch. I will definitely try that again.

Until next time: Happy Soup Snacking!