Mushroom Soup

1. 1

   Soak the dried mushroom in 1/4 cup warm water for 20 minutes.

2. 2

   Melt the butter in a small pot, and saute the shallot gently for a minute.

3. 3

   Add the fresh mushrooms and the dried, squeezing out the draining water (save it).

4. 4

   Sprinkle a little salt on top, and saute, stirring now and then, for a few minutes.

5. 5

   Pour in the chicken stock, the mushroom soaking liquid, and the rice, and cook gently for 10 minutes.

6. 6

   Taste, and correct the seasoning.

7. 7

   Puree in a food processor or blender or use an immersion blender until you have a relatively smooth soup.

8. 8

   Pour into a warm bowl, and sprinkle fresh herbs on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.