Recipe: Cream of Mushroom Soup with Rice
Description: This recipe is shown with carrots, but I don't usually add them. Also this soup is delicious with just rice, but to make a heartier meal, you can add chicken to it.
Ingredients: [{"text": "2 pound(s) mushrooms, any varitey you like. i used king mushrooms and criminis"}, {"text": "1 shallot, minced"}, {"text": "2 tablespoon(s) butter"}, {"text": "2 tablespoon(s) all purpose flour"}, {"text": "1 box(es) (32 oz.) chicken stock"}, {"text": "1 cup(s) heavy cream"}, {"text": "2 1/2 cup(s) or so, of cooked rice"}, {"text": "2 cup(s) cooked chicken, pulled or diced (optional)"}, {"text": "salt and pepper to taste"}, {"text": "1/4 cup(s) chopped flat leaf parsley"}]
Instructions: Clean and Cut Mushrooms into Quarters or bite-size pieces depending on type used.
Melt butter in bottom of Dutch oven over medium heat.
Add shallots and mushrooms. Cook until mushrooms are soft.
Sprinkle flour over mushrooms and shallots. Add more butter if it is too clumpy.
Pour in Chicken Broth. Stir until smooth.
Add rice. Stir.
Add cooked chicken if using.
Pour in heavy cream.
Salt and pepper to taste. Stir in flat leaf parsley.
Ladle into bowls and serve with a bit of fresh parmesan and a few oyster crackers.
