Wild & Brown Rice Mushroom SoupContributed by: Bob's Red Mill Natural Foods
Directions
Melt 2 tablespoons butter in large saucepan over medium-high heat. Add garlic, onion, and thyme and cook for 2 minutes or until tender. Add rice and stir to combine. Add chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until rice is tender but not over cooked. Melt remaining butter in a medium skillet over medium-high heat. Add mushrooms and cook for 1 minute or until tender. Stir mushrooms, salt, pepper, and half-and-half into soup and cook until heated through. Serve at once.
Serves 6 to 8. |
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Ratings & Comments (1)
1 Review 
Mary Beth March 19, 2013
I love this soup..
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Nutritional Information
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