Beth's Homemade Cream of Mushroom and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
3 T butter1 medium onion1 stalk celery4 C sliced mushrooms (1 lb)1/3 C dry white wine2 C chicken broth1 t thyme1 t granulated garlic1/2 C cold water1/4 C flour1 t basil1 t salt1/4 t pepper2 t onion salt1/4 C sherry2 C light cream1 pkg Uncle Ben's Long Grain and Wild Rice
Dice and saute vegetables in butter.
Add white wine & chicken broth.
Simmer for 10 minutes.
In small bowl, mix water and flour.
Stir flour/water mixture into soup until thickened.
Season with thyme, granulated garlic, basil, salt, pepper, and onion salt.
Continue to cook over low heat for 15 minutes, adding sherry and light cream.
If desired, add rice.
Serving Size: makes 13 1 c servings
Add white wine & chicken broth.
Simmer for 10 minutes.
In small bowl, mix water and flour.
Stir flour/water mixture into soup until thickened.
Season with thyme, granulated garlic, basil, salt, pepper, and onion salt.
Continue to cook over low heat for 15 minutes, adding sherry and light cream.
If desired, add rice.
Serving Size: makes 13 1 c servings
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 6.6 g
- Cholesterol: 20.1 mg
- Sodium: 684.8 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.1 g
- Protein: 3.6 g
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