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Delicious Mushroom Soup
SUBMITTED BY:
Eve Bloom
PHOTO BY:
Jewels
"This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast."
RECIPE RATING:
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(18)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons vegetable oil
4 cups fresh sliced mushrooms
1 onion, chopped
1 stalk celery, chopped
5 cups chicken broth
1/4 cup uncooked white rice
3 tablespoons soy sauce
salt and pepper to taste
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DIRECTIONS
Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.
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REVIEWS
Reviewed on Jan. 20, 2004 by ROSEYLAURIE
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ROSEYLAURIE
Jan. 20, 2004
Easy to make and quite good. I used wild rice and portobello and button muchrooms. Low salt/no fat chicken broth lowers fat content, also. All in all, fabulous meal.
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10 users found this review helpful
Easy to make and quite good. I used wild rice and portobello and button muchrooms. Low salt/no...
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Reviewed on Apr. 30, 2006 by
Buffaloe
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Buffaloe
Apr. 30, 2006
I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also, when I blended, I only blended half of the mixture so that there still were some chunks. Instead of just carrot OR celery stalk I used both - and 2 of each since we love veggies in our house. I also use orzo instead of rice and added 1T of hot red pepper sauce (rooster) when I added the soy sauce. Not TOO many changes but enough to make it a family favorite.
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5 users found this review helpful
I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like...
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Reviewed on Aug. 5, 2003 by ELEMENO123
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ELEMENO123
Aug. 5, 2003
I made this soup for my roommates and it came out wonderfully. I used both carrots and celery, I substituted vegetable stock for chicken broth and I let it simmer for close to three hour. I chose not to blend it at the end to leave it a little chunky. Everyone gobbled it up.
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5 users found this review helpful
I made this soup for my roommates and it came out wonderfully. I used both carrots and...
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Reviewed on Apr. 27, 2007 by
yvetteski
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yvetteski
Apr. 27, 2007
This ended up as a tasty, hearty, vegetarian soup following the advice of other reviewers: added garlic, more carrots and celery, dry sherry and Sirucha hot pepper sauce. I used 4 portobello mushroom caps, home made vegetable broth, 3 Tbs. brown basmati rice and 3 Tbs red lentils and simmered for about an hour an a half until the brown rice was soft and the lentils disintegrated. This made it acceptable for South Beach Diet phase 2. I may try to make it creamy by imersion blending it with the fat free half and half I impulsively purchased in a SBD shopping frenzy.
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2 users found this review helpful
This ended up as a tasty, hearty, vegetarian soup following the advice of other reviewers:...
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Reviewed on Nov. 13, 2003 by
EQUINAS82
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EQUINAS82
Nov. 13, 2003
This tasted wonderful! I used 1/2 cup rice to make it thicker, and I did not process the contents in a blender, I left it as is, and it came out absolutely wonderful! This is definitely a recipe that you can have fun with... my father suggested adding fresh, crisp bean sprouts right at the end (mixed in right before serving) to add another texture to it. Thanks!
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2 users found this review helpful
This tasted wonderful! I used 1/2 cup rice to make it thicker, and I did not process the...
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Reviewed on Apr. 3, 2008 by Jewels
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Jewels
Apr. 3, 2008
I omitted the soy sauce and opted to use lower sodium veggie broth to cut down on the salt content. I also added a few cloves of garlic. Turned out VERY yummy. I will be making this again for sure.
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1 user found this review helpful
I omitted the soy sauce and opted to use lower sodium veggie broth to cut down on the salt...
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Reviewed on Feb. 17, 2008 by
Sbar8
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Sbar8
Feb. 17, 2008
Did not care much for this recipe. Not enough flavor.
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1 user found this review helpful
Did not care much for this recipe. Not enough flavor.
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Reviewed on Jan. 21, 2007 by
Lovetocook
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Lovetocook
Jan. 21, 2007
I followed the recipe with two exceptions. I added two cloves of crushed garlic and 1/4 cup of sherry. The soup was wonderful!
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1 user found this review helpful
I followed the recipe with two exceptions. I added two cloves of crushed garlic and 1/4 cup...
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Reviewed on Oct. 29, 2006 by Gottahavemysoupgirl
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Gottahavemysoupgirl
Oct. 29, 2006
A tad bit disappointed in the recipe because it turned out bland without enough personality to stand on its own. Added some more soy sauce and then added some rice vinegar, which did perk things up some.
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1 user found this review helpful
A tad bit disappointed in the recipe because it turned out bland without enough personality to...
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Reviewed on Feb. 22, 2008 by
Katacus
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Katacus
Feb. 22, 2008
Excellent Soup;) Used the advise of others and it turned out wonderful;) Must try!
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0 users found this review helpful
Excellent Soup;) Used the advise of others and it turned out wonderful;) Must try!
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