Recipe: Mushroom and Rice Soup [edit]

Photo: Sheri

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Edited by: Sheri, Eva Taylor

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Foodista Blog: “Mushroom And Rice Soup”

February 12, 2009

The genesis of this soup was a trip to Costco, our first in a long time, resulting in wide eyes and a cart full of mega packages of delicious things ...

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[edit] Ingredients

1	pound fresh Italian brown or other mushrooms, washed, stems removed, chopped medium fine
½	cup white or yellow onion, chopped fine
2	cloves garlic, peeled and chopped fine
4	tablespoons tbs non-hydrogenated unsalted margarine (or substitute butter)
3	tablespoons mild cooking oil such as grapeseed, olive oil not recommended
1	cup skim milk
2	tablespoons white flour
4	cups chicken stock, unsalted or low salt
1	cup cooked brown rice
	salt and pepper

[edit] Preparation

Step 1	Heat 3 Tbs of margarine and 3 Tbs of oil in large heavy saucepan or stock pot
Step 2	Add garlic, onions and mushrooms
Step 3	Sauté for 15 minutes adjusting heat as needed to keep contents from browning
Step 4	Sprinkle with 1 Tb flour, stir in, then add 4 cups of stock
Step 5	Bring to boil, reduce heat, simmer for 20 minutes
Step 6	Make 1 cup of thin white sauce in microwave as follows:
Step 7	Melt 1 Tb margarine in microwave safe bowl
Step 8	Stir in 1 Tb flour and mix to a paste
Step 9	Heat 30-60 seconds in microwave until the mixture looks grainy - do not let this brown
Step 10	Add 1 C skim milk and whisk until incorporated
Step 11	Heat in microwave for 1-2 minutes, stopping to stir occasionally, the sauce should come to a boil as this helps cook and remove the "floury" taste
Step 12	NOTE: you could skip this step and instead use cream or half and half
Step 13	Add white sauce to soup pot, stir, and heat through
Step 14	Stir in the cup of brown rice (optional, but adds nice body) and heat to just below simmer
Step 15	Taste and add salt and pepper as needed