Mixed Mushroom and Rice Soup

• 1/2 cup basmati or other long-grain white rice
• 1/2 cup black rice
• 2 Tbs. olive oil
• 3 small shallots, finely chopped ( 1/2 cup)
• 3/4 lb. shiitake mushrooms, coarsely chopped (6 cups)
• 3/4 lb. cremini mushrooms, coarsely chopped (4 cups)
• 2 stalks celery, stalks finely chopped, leaves reserved for garnish
• 1/4 cup sherry or red wine vinegar
• 4 cups low-sodium vegetable broth
• 1/4 cup parsley leaves, plus more for garnish
• 1/2 sprig fresh rosemary
• 1 cup delicate raw mushrooms, such as enoki or clamshell, for garnish

1. Combine both rices and 2 cups water in medium saucepan; season generously with salt, if desired.
2. Bring to boil over medium-high heat, then reduce to simmer.
3. Cover, and cook 20 minutes, or until rice is tender and liquid is absorbed.
4. Meanwhile, heat 1 Tbs.
5. oil in large pot or Dutch oven.
6. Add shallots, and saute 3 minutes, or until softened.
7. Add remaining 1 Tbs.
8. oil and shiitake mushrooms, and season with salt and pepper, if desired.
9. Saute 5 minutes, or until mushrooms are slightly softened and shrunken.
10. Add cremini mushrooms and chopped celery; season with salt and pepper, if desired.
11. Cook 8 minutes more, stirring often, or until celery is softened.
12. Stir in vinegar, scraping up any browned bits from bottom of pan, and cook 1 to 2 minutes, or until all liquid has evaporated.
13. Stir in cooked rice (you should have 2 cups), broth, 2 cups water, parsley, and rosemary sprig; bring to a boil, reduce heat to medium, and simmer 3 to 5 minutes.
14. Remove rosemary sprig.
15. Serve soup garnished with parsley leaves, reserved celery leaves, and raw mushrooms.

basmati, black rice, olive oil, shallots, shiitake mushrooms, cremini mushrooms, stalks celery, sherry, lowsodium, parsley, rosemary, delicate

Taken from www.vegetariantimes.com/recipe/mixed-mushroom-and-rice-soup/ (may not work)