• Step 1

  Heat olive oil in large stockpot on MED-HIGH. Add onions; cook, stirring, 1 min. Reduce heat to MED; add rice. Cook 2 min, stirring constantly; do not brown.

• Step 2

  Add baby bella and shiitake mushrooms and stems of oyster mushrooms. Cook, stirring constantly, 2-3 min.

• Step 3

  Add vegetable stock; bring to boil on HIGH. Reduce to simmer; cook 35-45 min until rice is fully cooked.

• Step 4

  Puree soup in blender in batches; season with salt and pepper.

• Step 5

  Stir in sliced oyster mushroom caps; cook about 5 min. Add thyme.

• Step 6

  Pour half-and-half into large bowl; slowly add 3 cups of hot soup to warm half-and-half. Stir this mixture back into rest of soup.

• Try adding 1/2 cup Brandy for additional flavor. Add after cooking mushrooms in step 2. Cook, stirring, 2-3 min to cook out alcohol. • Finish with toasted crushed walnuts or chives.

Note: When servings & ingredients are modified, nutrition & directions may vary.