|
1. Add oil to stockpot.
2. Sauté sliced mushrooms, chopped onion, chopped celery, and chopped carrot in oil for 8-10 minutes.
3. Stir in chicken stock, uncooked rice, and soy sauce.
4. Bring to a boil over medium-high heat.
5. Reduce heat to low. Simmer, covered, 60 minutes.
6. Strain soup into medium bowl. Return stock to stockpot. Transfer vegetables from strainer to blender. Puree until smooth.
7. Stir puree back into soup.
8. Season with salt and pepper. Serve hot.
|
