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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters—20, 19 and 16. Ingredients:
2 cups (8 ounces) fresh mushrooms |
3 tablespoons butter |
2 medium onions, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
5 cups chicken broth |
1/2 teaspoon salt, optional |
dash pepper |
1/3 cup uncooked long grain rice |
1 bay leaf |
2 tablespoons chopped fresh parsley |
Directions:
1. Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
2. In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender. Discard bay leaf. Sprinkle with parsley. Yield: 4 servings (about 1-1/2 quarts).
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