Mushroom Soup

I made this recipe last week and it was SO yummy!! (Who knew healthy food could be so delicious? I sure didn't! ...Nor did I know what a 'wok' was, but I do now! ;) I opted not to blend the veggies at the end but I'm sure it'd be good either way. Let's keep sharing! I love this idea Tiff!

Ingredients

2 tablespoons vegetable oil
4 cups fresh sliced mushrooms
1 onion, chopped
1 stalk celery, chopped
Carrots, chopped
5 cups chicken broth
1/4 cup uncooked rice
3 tablespoons low sodium soy sauce
salt and pepper (optional)

Directions

1.) Heat oil in a wok over medium heat, and saute mushrooms, onion, celery and carrots in the oil for 10 minutes.
2.) Add chicken or vegetable stock, rice and soy sauce. Bring to a boil, and simmer for at least an hour.
3.) Take mushrooms, onion, celery and carrots out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, if desired, and serve hot.

Nutritional Information
Amount per Serving: Calories 89 Total Fat 4.9g Cholesterol 0mg