Cremini mushroom, tomato, and rice soup
2 medium, halved lengthwise, chopped, and well rinsed
1 pound(s), sliced
Canned diced tomatoes
14½ oz, fire-roasted variety
Reduced-sodium chicken broth
Uncooked long grain brown rice
½ cup(s), quick-cooking variety
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes.
- Add the tomatoes, broth, salt, and pepper; simmer 5 minutes. Stir in the rice and cook until tender, about 10 minutes longer. Yields 1 1/2 cups per serving.