Mushroom and Rice Soup

Serves 6


  • ½ cup rice
  • Salt and freshly ground pepper
  • 2 tablespoons of unsalted butter
  • 1 yellow onion finely chopped
  • 1 celery stalk, finely chopped
  • ½ cup dry white wine
  • ¾ lb Oyster Mushrooms or whatever you like
  • 4 cups low sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon chopped fresh parsley


  •  Cook the rice and set aside
  •  In a soup pot over medium heat, melt the butter.  Add onion, celery andsauté stirring until soft about 10 minutes.  Add the wine and reduce over high heat until only 2 tablespoons remain, about 3 minutes.  Add mushrooms and sauté stirring until very soft, about 15 minutes.
  • Add the broth, bring to a boil reduce heat and simmer uncovered for 20 minutes to blend flavors.  Add rice and cream and simmer for 5 minutes more (do not boil). Season to taste with salt and pepper.
  • Serve and garnish with parsley.