MUSHROOM AND BROWN RICE SOUP Makes 9 cups Preparation time: 10 minutes Cooking time: about 20 minutes 1 tablespoon olive oil 1 medium finely chopped onion 1 (8-ounce) package sliced white mushrooms 1 (4-ounce) package assorted sliced wild or baby bella mushrooms 1 cup shredded carrots 1 clove pressed garlic 1/4 teaspoon salt 1/4 teaspoon dried thyme 1/8 teaspoon ground pepper 4 cups vegetable broth 3/4 cup quick-cooking brown rice 2 cups water Heat oil in a 4-quart or larger pan on medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Add mushrooms and carrots and cook 8 to 10 minutes or until golden and tender; stir occasionally. Add garlic, salt, thyme and pepper; cook 1 minute, stirring. Add broth, rice and water; cover and heat to boiling on medium-high. Reduce heat to medium; cook, partially covered, 5 minutes or until rice is tender. Per serving: 64 calories, 2 grams protein, 2 grams fat (24 percent calories from fat), 0.2 gram saturated fat, 11 grams carbohydrate, 0 milligrams cholesterol, 496 milligrams sodium, 1 gram fiber.
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