Mushroom and Rice Soup
Cooking Instructions:
- 2 cups (8 oz.) sliced fresh mushrooms
- 1 cup (4 oz.) chopped fresh mushrooms
- 1 cup sliced green onions
- 2 tbsp. 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 Lundberg® short grain brown rice
- 1 tbsp 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. Makes 10 servings.
*Nutrition tip: to make broth always skin chicken before boiling. Nearly all chicken fat is in the skin.