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6 cups pareve chicken or vegetable broth
Bring 6 cups broth, dried mushrooms, and rosemary to a boil. Reduce heat and simmer partially covered for 30 minutes. Strain broth into a bowl and reserve both the broth and the mushrooms.
Meanwhile, in your soup pot, heat 2 tbsp. margarine until melted. Add sliced mushrooms and cook until liquid is absorbed. Add all but 2 cups of the reserved mushroom broth and simmer for 2 more minutes. Set aside.
Soften the onions in the remaining 1 tbsp. margarine.
Cook the rice until tender in 2/3 cup broth. Rinse the reserved re-hydrated dried mushrooms, cut out the stems and throw the stems out. Put the re-hydrated dried mushrooms, the onions, the cooked rice and the remaining 2 cups of mushroom broth in the blender and purée until smooth and creamy. You may need to do this in batches.
Stir this into the sliced mushrooms and broth. Simmer 2 to 5 minutes until it thickens and the flavors blend. Season to taste with salt and pepper. Thin with a little more broth if it is too thick for your taste. Stir in parsley and green onion, top with a dollop of sour cream, if using, and serve immediately.
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1 pound white mushrooms, cleaned and thinly sliced
10 dried mushrooms
1 3" rosemary sprig
2 tbsp. butter or margarine
1 medium onion, diced
1 tbsp. butter or margarine
1/3 cup raw rice
2/3 cups pareve chicken or vegetable broth
Salt
Pepper
2 tbsp. parsley, chopped
2 scallions, green part only, minced
Sour cream (optional)
Dry sherry (optional)
I often don't bother with the rosemary, scallions, and/or parsley but a little dry sherry in each serving is a wonderful addition.