Betsy Koss of Boyne City, Michigan, shared her recipe for velvety mushroom soup. It tastes rich and creamy but is actually dairy-free, thanks to a little bit of white rice that's pureed with the soup and gives it a creamy texture.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Place dried shiitake mushrooms in a small bowl; cover with boiling water. Let stand 30 minutes. Drain, rinse and chop mushrooms, discarding stems. Set aside.

  • In a 4-quart Dutch oven, cook onion and garlic in hot olive oil over medium heat until onion is tender but not brown. Add rice and thyme; cook and stir for 2 minutes. Add shiitake, button and portabello mushrooms; cook and stir 2 minutes more. Add broth; bring to boiling. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Remove from heat; cool slightly (5 to 10 minutes).

  • Transfer, about half at a time, to blender or food processor. Cover and blend or process until smooth. Season to taste with salt and pepper. Top with parsley and/or sour cream, if desired.

Nutrition Facts

163 calories; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 5 mg cholesterol; 1017 mg sodium. 632 mg potassium; 20 g carbohydrates; 2 g fiber; 5 g sugar; 6 g protein; 0 g trans fatty acid; 15 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 66 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 1 mg iron;