Recipe: Mushroom Rice Soup

It’s right around the corner.  I can feel it.  The crispness in the air is beginning to creep in and the weather forecast is confirming it.  Fall is almost here.  Fall is my favorite season by far.  Cool, crisp air, all things pumpkin, the boys’ birthdays, and soup.  Yup soup.  I love soup.  It’s too hot for soup in the summer, but once the air begins to feel cool, I break out all my soup recipes.  And this is one of  my favorites.

You’ll need chicken or veggie broth, butter, celery, onion, mushrooms, flour, half and half, and a box of long grain wild rice.

Make the rice according to the directions on the package.  Try not to eat the rice while you are working on the rest of the soup.

Chop up the onion, celery, and mushrooms.  I cheat and buy pre-sliced mushroom and then depending on their size, I chop them up a little more.

Melt the butter and cook the celery, onion, and mushroom until the mushrooms are soft.  You can do this in a pan or a pot.  I usually do it in a frying pan and transfer the cooked veggies to a pot.  I must like the torture of more dishes to wash or something.

Sprinkle the flour on the veggies and add the chicken broth.  Stir until it starts to get a little thick.  Then add the half and half. Simmer until warm and then add the rice.  I usually add the whole box even though the recipe only calls for 1 1/2 cups.  (Have I mentioned that I love long grain and wild rice?)

Let the soup simmer for at least an hour and then serve.

This is a great soup the day you cook it, but I will say that I think it is far better the next day so make sure you save some for lunch or dinner the following day.

Recipe: Mushroom and Rice Soup

4 Tablespoons of butter

1 cup of chopped onion

1 cup of chopped celery

4 1/2 cups of sliced mushrooms

1/2 cup of flour

4 cups of chicken (or vegetable) broth

1 1/2 cups of long grain and wild rice

1 Cup half and half

Cook the rice according to the instructions and set asise;

Chop celery, onion and mushrooms.  Melt butter and cook veggies until  mushrooms are soft.  Sprinkle flour on veggies and stir.  Add chicken broth and stir until it begins to get thick.  Stir in half and half.  Let simmer until warm and then add the rice.  Simmer for at least an hour.

Enjoy!

This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.