Grilled Fillet, Mushroom and Brown Rice Soup recipe

4 servings

1 (7.6 ounce) package Gorton's® Grilled Fillets (any flavor)

1 medium onion, finely chopped

1 (10 ounce) package sliced white mushrooms

1 (4 ounce) package assorted sliced wild mushrooms

1 cup bagged shredded carrots

1 clove garlic, crushed with press

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon ground pepper

1 (32 ounce) container chicken broth

3/4 cup instant brown rice

2 cups water

In 4 qt saucepan, heat oil over medium-high heat.

Add onion and cook 5 minutes, stirring occasionally.

Add mushrooms and carrots and cook, stirring occasionally 5-7 minutes or until tender.

Add garlic, salt, thyme, and pepper, and cook 1 minute, stirring.

Add broth, rice, and 2 cups water and fish fillets, cover and heat to boiling over high heat.

Reduce heat to medium; cook partially covered for 10 minutes.

Break fish apart and serve.