This warm and comforting soup is simple with a sophisticated touch. Made with sautéed mushrooms and onions, Success® White Rice, chopped herbs, broth and a dash of sherry, this soup will impress in less than 30 minutes.
Prepare rice according to package directions.
Heat oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and onions and sauté for 3-5 minutes, until tender.
Add broth, pepper and thyme. Reduce heat to low and simmer until thoroughly heated, 5 to 7 minutes. Stir in rice and sherry. Heat thoroughly, stirring occasionally.
If you want to make this soup alcohol free, let it simmer for at least 10 minutes after adding in the sherry, so that the alcohol boils off. Or, simply omit the sherry and add 1 tablespoon of red wine vinegar, instead.
If you want to add whole grains to this soup, substitute Success® Brown Rice in for the white rice used here.