Mixed Mushroom and Rice Soup

Ingredients

• 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

Instructions

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.