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Harvest Grain and Mushroom Soup Recipe

Looking for an easy Harvest Grain and Mushroom Soup recipe? Learn how to make Harvest Grain and Mushroom Soup using healthy ingredients.


Submitted by storyarc

Makes 8 servings



My version of a soup I had at a cafe once.

Recipe Ingredients for Harvest Grain and Mushroom Soup

6 cups water
2 cups chicken broth (or vegetable stock)
1/4 cup white wine, dry
1 medium carrot, diced into 1/4" cubes
1 cup chopped onion
2 stalks celery, chopped
1 tablespoon butter
3 tablespoons olive oil
2 cups button mushrooms
1 cup shiitake mushrooms
3/4 cup dry brown rice
1 tbsp chopped thyme
1 tbsp chopped rosemary
1 teaspoon salt
1 teaspoon pepper

Recipe Directions for Harvest Grain and Mushroom Soup

  1. Melt butter over medium heat in large pot. Add olive oil. When oil is hot, add mushrooms and saute for about 8-10 minutes or until the mushrooms begin to get brown. Add onions, celery, and carrots and saute another 5 minutes, or until onions become transparent. Add white wine and saute until reduced by half.

  2. Add water, chicken broth, brown rice, herbs, salt, and pepper and simmer over low-medium heat for 25-30 minutes.

Categories

Herbs, Rice, Vegetables, First Course, Main Dish, Side Dish, Soup, American, Boil, Saute, Simmer, Vegetarian

Nutrition Facts
Serving Size 333.4g
Amount Per Serving
Calories
164
Calories from Fat
67
% Daily Value*
Total Fat
7.5g
12%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
552mg
23%
Potassium
252mg
7%
Total Carbohydrates
19.9g
7%
Dietary Fiber
2.0g
8%
Sugars
2.2g
Protein
3.7g
Vitamin A 27% Vitamin C 4%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in cholesterol
  • High in manganese
  • High in vitamin A
  •   Bad points
  • High in sodium
  • Contains alcohol
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