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Cremini mushroom, tomato, and rice soup

4
Point(s)
Total Time
31 min
Prep
6 min
Cook
25 min
Serves
4
Difficulty
Easy
Leeks, a flavorful member of the onion family, resemble very large scallions. Be sure to rinse the leeks thoroughly, as they tend to be sandy.

Ingredients

Olive oil

2 tsp

Uncooked leek(s)

2 medium, halved lengthwise, chopped, and well rinsed

Cremini mushroom(s)

1 pound(s), sliced

Canned diced tomatoes

14½ oz, fire-roasted variety

Reduced-sodium chicken broth

2½ cup(s)

Table salt

¼ tsp

Black pepper

⅛ tsp

Uncooked long grain brown rice

½ cup(s), quick-cooking variety

Instructions

  1. 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.
  2. 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.

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