Mushroom and Rice Soup

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

3 tablespoons mild cooking oil such as grapeseed, olive oil not recommended

2 tablespoons white flour

4 cups chicken stock, unsalted or low salt

Heat 3 Tbs of margarine and 3 Tbs of oil in large heavy saucepan or stock pot

Add garlic, onions and mushrooms

Sauté for 15 minutes adjusting heat as needed to keep contents from browning

Sprinkle with 1 Tb flour, stir in, then add 4 cups of stock

Bring to boil, reduce heat, simmer for 20 minutes

Make 1 cup of thin white sauce in microwave as follows:

Melt 1 Tb margarine in microwave safe bowl

Stir in 1 Tb flour and mix to a paste

Heat 30-60 seconds in microwave until the mixture looks grainy - do not let this brown

Add 1 C skim milk and whisk until incorporated

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

NOTE: you could skip this step and instead use cream or half and half

Add white sauce to soup pot, stir, and heat through

Stir in the cup of brown rice (optional, but adds nice body) and heat to just below simmer

Taste and add salt and pepper as needed

4.0 servings

Thursday, December 10, 2009 - 6:10pm