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Low Fat Mushroom and Rice Soup



2 cups (about 8 ounces) sliced fresh mushrooms
1 cup (about 4 ounces) chopped fresh mushrooms
1 cup sliced green onions
1/4 c. Low Fat chicken broth
6 cups low fat chicken broth
2 7-ounce jars whole straw mushrooms, undrained
1 cup water
3/4 teaspoon cracked black pepper
3/4 teaspoon dried thyme leaves
3 cups cooked rice
1 tablespoon dry sherry

Cook sliced and chopped mushrooms and onions in 1/4 c chicken broth 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.

Makes 10 servings.

Calories.....127.....Fat......2.5 g.....Fiber.....1 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.