1 1/2 c. cooked rice
4 c. reduced-sodium chicken broth, divided
1 1/2 c. finely chopped celery
1/4 lb. mushrooms, finely chopped
1/4 c. chopped fresh or frozen chives
Freshly ground black pepper, to taste

Combine cooked rice and 1 cup of the chicken broth in blender container; puree. Pour into non-stick saucepan. Add remaining broth, celery, mushrooms, chives and pepper. Cook and stir over medium heat until vegetables are cooked and soup is thickened. Serve immediately. Serves 4.