Mushroom & Rice Soup

An umami-packed soup loaded with two types of mushrooms and rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil and butter over medium-high heat in a large pot or Dutch Oven. Add the diced yellow onion and cook 5 minutes, stirring occasionally, until softened.

Step 2

Stir in the minced garlic and cook for 30 seconds. Then add the sliced Baby Bella and Shiitake Mushrooms and stir to combine. Cook until the mushrooms have released all of their moisture and become dark brown in color, about 12 minutes. Stir occasionally.

Step 3

Season with 1/2 tsp salt and 1/4 tsp black pepper. Pour in 1/3 cup dry white wine, stir to combine, and cook for 2-3 minutes, or until most of the liquid is cooked off.

Step 4

Sprinkle the flour over the top of the mushrooms and stir to combine. Cook for 2 minutes. Pour in the chicken broth, Worcestershire, and soy sauce. Toss in the sprigs of fresh thyme and rosemary. Stir to combine. Bring to a boil then cover the pot and lower the heat to a simmer. Cook for 10 minutes.

Step 5

Pour in the rice then cover the pot and cook over medium-low heat for another 10-15 minutes, or until the rice is cooked through.

Step 6

Turn the heat to low and stir in the heavy cream. Taste the soup and season with additional salt and pepper as needed. You can discard the fresh thyme and rosemary sprigs before serving if desired.

Step 7

Divide among bowl to serve. Top with additional freshly cracked black pepper and the chopped fresh parsley.

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