Mushroom and Rice Soup

Serves 4

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1 cup Blue Ribbon® White Rice
2 Tbsps olive oil
2 cups mushrooms, sliced
1 cup onion, finely chopped
5 cups chicken broth
1 tsp ground black pepper
1 tsp dried thyme leaves
1 Tbsp dry sherry
1/4 cup green onion, sliced

Cooking Directions

Prepare rice according to package directions.

Heat oil in large saucepan or Dutch oven over medium heat. Add mushrooms and onions, cook and stir until tender. Add broth, pepper and thyme. Reduce heat and simmer 5 to 7 minutes. Stir in rice, sherry and green onions; heat thoroughly, stirring occasionally.
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