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portobello mushroom and rice soup
  1. 8 oz. mushrooms sliced
  2. 1 chopped onion
  3. 2 cloves garlic minced
  4. 1 Jar of Portobello Mushroom Tapenade
  5. 1 1/2 T butter
  6. 4 cups chicken stock
  7. 1/4 cup arborio rice
  8. 1/2 cup heavy cream
  9. Extra Virgin Olive Oil
  1. In a large saucepan, cook sliced mushrooms, chopped onions and minced garlic with the butter until soft. Add entire jar of 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 with a swirl of extra virgin olive oil on top (optional).
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