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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast. Ingredients:
2 tablespoons vegetable oil |
4 cups fresh sliced mushrooms |
1 onion, chopped |
1 stalk celery, chopped |
5 cups chicken broth |
1/4 cup uncooked white rice |
3 tablespoons soy sauce |
salt and pepper to taste |
Directions:
1. Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
2. Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
3. Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.
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