Rice and Mushroom Soup


  • ¼ cup(s) sherry
  • 2 cup(s) chicken or vegetable stock. If using a 14 or 15 oz. can, add enough water to make 2 cups
  • 1 stalk(s) celery
  • 1 carrot
  • 1 onion
  • 2 tablespoon(s) olive oil
  • 8 ounce(s) fresh button mushrooms
  • + 3 more ingredients
    • 1 ounce(s) dried morels or other wild mushrooms
    • salt and pepper
    • 1/3 cup(s) uncooked rice, preferably long grain, white or brown

Cover dried morels with 1 cup hot water. Set aside. Clean button mushrooms: wipe or brush away any stray bits, rinse if necessary. Remove and dice stems. Cut caps in thick slices. Dice carrots, celery and onion. Heat oil in heavy saucepan. Add carrots, onion, celery and mushroom stems. Cook 10...

View full recipe at RecipeTips.com


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