Mushroom and Rice Soup

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Makes 10 servings



  1. Cook sliced and chopped mushrooms and onions in oil in Dutch oven over medium-high heat until tender crisp.
  2. Add broth, straw mushrooms, water, pepper and thyme. Reduce heat; simmer, uncovered, 5 to 7 minutes.
  3. Stir in rice and sherry; simmer 1 to 2 minutes.