Mushroom Soup

By Lulubelle

Midwest Living - Feb 2014
MWLW Approved

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Ingredients

• 1/2 oz dried shiitake mushrooms
• 1 small onion, chopped (1/3 cup)
• 3 cloves garlic, minced
• 2 TBSP Olive Oil
• 1/4 Cup long grain rice
• 1.5 tsp fresh Thyme leaves
• 12 oz button mushrooms, chopped
• 2 ) 4 to 5 oz portobella mushrooms, stems & gills removed, & chopped
• 4 Cups Chicken Broth
• Salt and Pepper
• Sour Cream and/or chopped flat leaf Parsley

Preparation

Step 1

Place dried shiitake mushrooms in a small bowl; cover with boiling water. Let
stand 30 minutes. Drain, rinse and chop mushrooms, discarding stems. Set Aside.

In a 4 quart Dutch oven, cook onion and garlic in hot oil over medium heat until onion is tender but not brown. Add rice and thyme, cook and stir for 2 minutes. Add shiitake, button & portobello mushrooms; cook and stir 2 minutes
more. Add broth; bring to boiling. Reduce heat and simmer; covered, for 1 hour, stirring occasionally. Remove from heat; cool slightly (5-10 minutes)

Transfer, about half at a time, to blender or food processor. Cover and blend or process til smooth. Season to taste with salt and pepper. Top with sour cream and parsley.