Mushroom and Rice Soup
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 6:10pm

Ingredients




1 pound fresh Italian brown or other mushrooms, washed, stems removed, chopped medium fi
1/2 cup white or yellow onion, chopped fine
2 cloves garlic, peeled and chopped fine
4 tablespoons tbs non-hydrogenated unsalted margarine (or substitute butte
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

Preparation

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