Mushroom Soup
"The secret to creating a velvety mushroom bisque without the cream? Blending in a bit of rice right before serving. Swap in vegetable broth for the chicken broth to make this soup vegetarian...."
INGREDIENTS
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1/2 ounce dried shiitake mushrooms
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1/3 cup chopped onion
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3 cloves garlic, minced
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2 tablespoons olive oil
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1/4 cup uncooked long grain rice
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1 1/2 teaspoons snipped fresh thyme
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12 ounces button mushrooms, chopped (4 1/2 cups)
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2 4 - 5 ounces portabello mushrooms, stems and gills removed, and chopped
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4 cups chicken broth
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Salt
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Ground black pepper
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Chopped flat-leaf Italian parsley and/or sour cream or creme fraiche
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