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15 Minute Microwave Mushroom Soup
No time to cook? Make a yummy microwave mushroom soup dinner!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Calories per serving 433 kcal
Ingredients
- 3,5 oz rice (100 g)
- 4 100 g white mushrooms
- 1 ¼ cups vegetable stock (300 ml)
- 1 tsp unsalted butter
- ¼ cup cream (60 ml)
- 2 tbsp cheddar cheese grated
- a small handful fresh parsley chopped
- 4 fresh sage leaves
- garlic powder
- pepper
- salt
Instructions
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Pour the rice in a microwave proof bowl or dish and also add the vegetable stock.
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Cover the rice with a microwave resistant lid or microwave cling film and put it in the microwave for 7 minutes at 800W. In the meantime prep the other ingredients. Brush and trim the white mushrooms. Slice them up. Grate the cheese is that hasn’t been done yet. Chop up the fresh sage. After the 7 minutes remove the rice from the microwave. Watch out, it’s hot. The rice should be softer by now but not tender yet.
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Stir the rice and season with a pinch of pepper, salt and garlic powder. Also add the fresh chopped sage.
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Then add the sliced white mushrooms.
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Stir well, cover the bowl or dish again and place it back into the microwave for 3 minutes. After that, stir the rice again and check the tenderness.
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Put it back in the microwave for an extra minute or so until tender. Then add the cream to the hot rice, the unsalted butter, the freshly chopped parsley and the grated cheddar cheese.
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Stir well. Check the seasoning. Add pepper, salt or garlic powder to taste. Add more cream if you like. Then scoop the rice and mushrooms into a bowl and serve.
