Mushroom and Rice Soup
2 cups sliced fresh mushrooms
1 cup chopped fresh mushrooms
1 cup sliced green onions
2 tbsps olive oil
6 cups vegetable stock
2 7 oz. cans whole straw mushrooms, undrained
1 cup water
3/4 tsp. cracked black pepper
3/4 tsp. dried thyme
3 cups cooked rice
1 tbsp. dry sherry
In Dutch oven over medium-high heat, cook sliced and chopped
mushrooms, and green onions in oil until the liquid released has
evaporated and they begin to brown.
Add broth, straw mushrooms, water, pepper and thyme. Bring to a boil;
reduce heat and simmer, uncovered, for 5 to 7 minutes.
Stir in rice and sherry; simmer for 1 to 2 minutes. Serve with a
favourite sandwich or wrap on the side.
Note: Straw mushrooms, popular in Asian cooking, are so named because
they're grown on straw that's been used in a paddy, giving them a
subtle, nutty flavour. They are available, canned, in Asian groceries
and many supermarkets.
Serves 10.
Calories 27, Fat 5 g, Carbs 17 g, Fiber 1 g.
Points 1.
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