Creamy Mushroom And Rice Soup

1. 1

   Place 1/2 cup cold water and the corn starch in a bowl with a well-fitting lid. Shake vigorously until combined. (You can also combine them in a blender.).

2. 2

   In medium soup pot, heat garlic and olive oil. Add mushrooms; saute until soft.

3. 3

   Add remaining ingredients, except rice. Cover and simmer about 20 minutes.

4. 4

   Remove about half the mushrooms. Use an immersion blender to fully puree soup. (You can also put half the mushrooms, the celery, and 1 cup of liquid into a blender and blend until smooth.).

5. 5

   Return the rest of the mushrooms to the pot, and add cooked rice. Cook until heated through, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.