Mushroom and Rice Soup
Recipe Description
Makes 10 servingsIngredients
- 2 cups (8 ounces) sliced fresh mushrooms
- 1 cup (4 ounces) chopped fresh mushrooms
- 1 cup sliced green onions
- 2 tablespoons olive oil
- 6 cups chicken broth
- 2 x 7-ounce jars whole straw mushrooms, undrained
- 1 cup water
- ¾ teaspoon cracked black pepper
- ¾ teaspoon dried thyme leaves
- 3 cups cooked rice
- 1 tablespoon dry sherry
- Cook sliced and chopped mushrooms and onions in oil in Dutch oven over medium-high heat until tender crisp.
- Add broth, straw mushrooms, water, pepper and thyme. Reduce heat; simmer, uncovered, 5 to 7 minutes.
- Stir in rice and sherry; simmer 1 to 2 minutes.
This article uses material from the "Mushroom and Rice Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License