Makes 8 to 12 servings.


  • 1/3 cup (75 mL) butter
  • 1 lb (500 g) cremini mushrooms, sliced
  • 1 large sweet onion, finely chopped
  • 3 cups (750 mL) cooked brown rice, divided
  • 1 [6 -1/2 oz (185 mL)] container Garlic and Herbs Spreadable Cheese
  • 2 [14 oz (398 mL)] cans roasted garlic seasoned chicken broth, divided
  • 2 cups (500 mL) water, additional if desired
  • 8 slices pre-cooked ready-to-serve smoked bacon
  •   Salt and pepper to taste


  1. Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let mixture cool slightly.
  2. In food processor or blender, combine mushroom mixture, 1-1/2 cups (375 mL) rice, cheese and 1 cup (250 mL) broth. Pulse mixture until mushrooms are finely chopped but not pureed and mixture is thoroughly combined.
  3. Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat 5 minutes.
  4. Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside.
  5. Add salt and pepper to soup to taste. To serve, ladle soup into bowls; sprinkle with bacon. Garnish with additional sautéed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme.