Total Time
30mins
Prep 5 mins
Cook 25 mins

I used a recipe for a creamy mushroom soup as the base, and spruced it up a little. The result is a creamy, rich, hearty soup that is surprisingly low in calories.

Ingredients Nutrition

Directions

  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. In medium soup pot, heat garlic and olive oil. Add mushrooms; saute until soft.
  3. Add remaining ingredients, except rice. Cover and simmer about 20 minutes.
  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. Return the rest of the mushrooms to the pot, and add cooked rice. Cook until heated through, about 5 minutes.