Ingredients
- 4 tablespoons butter
- 1 cup diced yellow onion
- 1/2 cup diced celery (diced small)
- 1 tablespoon all-purpose flour
- 1 pound shitaki mushrooms (caps, sliced)
- 1 pound baby bella mushrooms, sliced
- 1 can (48 ounce) chicken broth
- 1/4 cup sherry
- 1 tablespoon Worcestershire sauce
- 1 cup brown rice (cooked)
- 1/2 cup cream
- Salt (to taste)
- Pepper (to taste)
How to Make
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Step 1: In a heavy pot or dutch oven melt butter.
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Step 2: Add onion and saute for 10 minutes on medium low heat, stirring so they don't burn
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Step 3: Add celery and saute with onions an additional 10 minutes stirring frequently.
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Step 4: Add mushrooms and saute until tender stirring frequently about 15 minutes.
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Step 5: Sprinkle with flour and mix together thoroughly.
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Step 6: Add broth, sherry and Worcestershire sauce.
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Step 7: Bring to a boil, then reduce to simmer and cook for 30 minutes.
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Step 8: Add cooked rice to soup, stir and cook for about 5 minutes more.
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Step 9: Remove from heat, add cream, mix until a uniform color. Salt and pepper to taste.
We hope you enjoy this recipe!
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