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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My Mom and I share a love for homemade soups and share and compare recipes all the time. This is what we had for lunch the other day. Originally from , this is my version of a mushroom soup that tastes like the very popular cream of mushroom soup in the red and white label, but without the cream. Hope you like it as well. Ingredients:
2 tablespoons vegetable oil |
1 lb mushroom, sliced |
1 onion, chopped |
2 stalks celery, chopped |
5 cups chicken broth |
1/4 cup uncooked brown rice |
3 tablespoons soy sauce |
salt and pepper |
Directions:
1. Heat oil in stock pot over medium heat and saute mushrooms, onion and celery for 10 minutes.
2. Add chicken stock, rice and soy sauce. Bring to boil, and then simmer for at least an hour.
3. Using a hand-held stick blender, blend soup mixture to the desired consistency.
4. Season with salt and pepper.
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