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Mushroom and Rice Soup


2 cups (8 oz.) sliced fresh mushrooms
1 cup (4 oz.) chopped fresh mushrooms
1 cup sliced green onions
2 tablespoon olive oil
6 cups chicken broth*
2 jars (7 oz. each) whole straw mushrooms
1 cup water
3/4 tsp cracked black pepper
3/4 tsp dried thyme leaves
3 cups cooked short grain brown rice
1 tablespoon dry sherry

Cook sliced and chopped mushrooms and onion 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 min. Stir in rice and sherry; simmer 1 to 2 min. (*Nutrition tip: to make broth always skin chicken before boiling. Nearly all chicken fat is in the skin.)

Makes 10 servings.




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.