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  • 2 tablespoons vegetable oil
  • 4 cups fresh sliced mushrooms
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 5 cups chicken broth
  • 1/4 cup uncooked white rice
  • 3 tablespoons soy sauce
  • salt and pepper to taste


Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.

Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.

Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.