Cremini Mushroom and Roasted Garlic Rice Soup

Description
Makes 8 to 12 servings.

Ingredients

 * ⅓ cup butter
 * 1 pound cremini mushrooms, sliced
 * 1 large sweet mild onion, finely chopped
 * 3 cups cooked brown rice, divided
 * 1 (6½ ounce) container garlic and herbs spreadable cheese
 * 2 (14 ounce) cans roasted garlic seasoned chicken broth, divided
 * 2 cups water, additional if desired
 * 8 slices pre-cooked ready-to-serve smoked bacon
 * salt and pepper to taste

Directions

 * 1) Melt butter in a large non-stick stockpot over medium-high heat.
 * 2) Add mushrooms and onion; cook about 10 minutes, stirring periodically.
 * 3) Let mixture cool slightly.
 * 4) In food processor or blender, combine mushroom mixture, 1½ cups rice, cheese and 1 cup broth.
 * 5) Pulse mixture until mushrooms are finely chopped but not pureed and mixture is thoroughly combined.
 * 6) Return mixture to stockpot; stir in remaining rice, broth and water.
 * 7) Bring to a boil; cook uncovered over medium heat 5 minutes.
 * 8) Heat bacon slices between paper towels in microwave according to package directions.
 * 9) Chop bacon and set aside.
 * 10) Add salt and pepper to soup to taste.
 * 11) To serve, ladle soup into bowls; sprinkle with bacon.