Mushroom Soup

Nogo · March 2011

1 Tbsp Olive Oil

1 Med onion finely chopped

1 - 8 ounce package fresh white sliced mushrooms

1 - 4 ounce package fresh sliced Portobello mushrooms

1 cup shredded carrots

2-3 cloves minced or pressed garlic

¼ tsp salt

¼ tsp dried thyme

½ tsp fresh ground black pepper

4 c vegetable broth (I used Knorr mix)

¾ c quick cooking brown rice

2 c water

Heat the oil in a sauce pan and sauté the onion for 5 minutes, add mushrooms, carrots and cook for 8-10 minutes stirring occasionally until the shrooms are golden and tender. Add garlic, salt, thyme, pepper and cook for a minute. Add broth, rice and water, cover and bring to a boil over medium high heat. Reduce heat to medium; cook partially covered for 5 minutes or until rice is tender.

This recipe is about 70 calories per cup and super filling - enjoy!