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Rice and Mushroom Soup Recipe

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This delicious, chunky soup benefits from using several kinds of mushrooms, especially wild ones - but use whatever is available.
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Servings:
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Ingredients
  • 1 ounce dried morels or other wild mushrooms
  • 8 ounces fresh button mushrooms
  • 2 tablespoons olive oil
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 2 cups chicken or vegetable stock. If using a 14 or 15 oz. can, add enough water to make 2 cups
  • 1/3 cup uncooked rice, preferably long grain, white or brown
  • 1/4 cup sherry
  • salt and pepper
Container: 3 or 4 quart saucepan, preferably with a heavy bottom
Directions
PREP
15 mins
COOK
45 mins
READY IN
1 hr
  • 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 minutes over medium-low  heat, stirring occasionally. Add stock and sliced mushroom caps.
  • Drain soaked morels, reserving the soaking water. Strain the soaking water through a coffee filter or piece of cheesecloth to remove any grit. Add strained water and soaked morels to pan. ( The soaking water is loaded with flavor)
  • Add rice and sherry. Simmer for 30 minutes (45 if using brown rice) or until rice is tender. Taste for seasoning, add salt and pepper as needed.
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