Vegetable Rice Soup

Description
Makes 6 servings.

Ingredients

 * 1 tablespoon olive oil
 * 2 medium onions, sliced
 * 1 carrot, shredded
 * 2 ribs celery, thinly sliced
 * 2 14-1/2-ounce cans vegetable broth
 * 2 cups water
 * 1 teaspoon Italian seasoning
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 3 cups cooked rice
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined Shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Heat olive oil in large saucepan or Dutch oven. Add onions; saute about 5 minutes or until slightly browned. Add carrot and celery; saute about 3 minutes. Add broth, water, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes, or until carrots are tender. To serve, ladle soup in bowls; top each serving with 1/2 cup rice.