Mushroom and Rice Soup

Serves: 6

Ingredients:

• 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
• 4 cups low sodium chicken broth
• ½ cup heavy cream
• 1 Tbsp chopped fresh parsley

Directions:

1. Cook the rice and set aside.
2. In a soup pot over medium heat, melt the butter.
3. Add onion, celery and sauté stirring until soft about 10 minutes.
4. Add the wine and reduce over high heat until only 2 tablespoons remain, about 3 minutes.
5. Add mushrooms and sauté stirring until very soft, about 15 minutes.
6. 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.
7. Garnish with parsley and serve.