Cremini mushroom, tomato, and rice soup
3
Points®
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 leeks
2 medium, halved lengthwise, chopped, and well rinsed
Cremini mushroom
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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