portobello mushroom and rice soup

In a large saucepan, cook sliced mushrooms, chopped onions and minced garlic with the butter until soft. Add entire jar of The Gracious Gourmet® Portobello Mushroom Tapenade and 4 cups of chicken stock. Add 1/4 cup of arborio rice and simmer over low heat for 30 minutes and until slightly thickened. Stir in 1/2 cup of heavy cream and heat until very hot. Serve.

Makes 3-4 main dish servings, or 5-6 side dish servings.

portobello mushroom omelet
portobello mushroom stuffed zucchini

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