Delicious Mushroom Soup

This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast.

• Calories: 70 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• salt and pepper to taste
• 1 stalk celery, chopped
• 5 cups chicken broth
• ¼ cup uncooked white rice
• 4 cups fresh sliced mushrooms
• 3 tablespoons soy sauce

Recipe Instructions

Step 1

Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.

Step 2

Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.

Step 3

Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.