Healthy Mushroom and Rice Soup

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    Healthy Mushroom and Rice Soup

    This healthy soup recipe features both fresh and dried mushrooms for an intense flavor. Use vegetable broth for a vegetarian soup.

    Cooking Time55 min

    Ingredients

    • 1/2 cup wild rice
    • 1/2 ounce dried mushrooms
    • 2 tablespoons olive oil
    • 2 stalks chopped celery
    • 1 large chopped onion
    • 10 ounces fresh mushrooms
    • 28 ounces chicken broth, 2 14-oz cans
    • 1 tablespoon soy sauce
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground black pepper
    • 1/4 cup cream sherry

    Instructions

    1. In 3-quart saucepan over high heat, heat wild rice and 2 1/2 cups water to boiling. Reduce heat to low; cover and simmer 45 minutes or until rice is tender and most of water is absorbed.
       
    2. Meanwhile, in 4-cup glass measuring cup, add dried mushrooms to 2 cups boiling water. Set aside.
       
    3. In nonstick 12-inch skillet over medium heat, heat 1 tablespoon olive oil. Add celery, onion, and 2 tablespoons water; cook until vegetables are tender and lightly browned, about 10 minutes.
       
    4. Remove to 4-quart saucepan. In same skillet over medium-high heat, heat 1 more tablespoon olive oil. Add sliced mushrooms; cook until mushrooms are tender and lightly browned, about 10 minutes.
       
    5. Remove to saucepan with celery mixture. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop; strain liquid.
       
    6. Add dried mushrooms and their liquid to celery mixture; stir in chicken broth, soy sauce, thyme, pepper, and wild rice with any cooking liquid; over high heat, heat soup to boiling. Stir in sherry.
       
    7. Reduce heat to low; cover and simmer 5 minutes.

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