There's nothing like a hot bowl of soup during a Midwest winter storm warning....
1-2 TBSP olive oil
1 chopped onion
6-8 carrots, peeled and sliced
4-6 celery stalks, washed and chopped
Cook above ingredients in a stock pot until tender.
Add:
1 or 2 - 8 oz packages of fresh mushrooms, washed and sliced
3 cans of chicken broth
Cover and heat through or until mushrooms are desired consistency.
In a bowl, blend:
2 cups whole milk
2 TBSP flour
2 teasp thyme
black pepper to your heart's desire
2 cups cooked wild and/or brown rice
Mix all ingredients. Stir until thick and bubbly. Serve.
This recipe fed all 6 people in our family with about 8 cups left over. We easily got two meals out of it. I LOVE leftovers! It was very thick so you may want to play with the amount of rice, flour and chicken stock if you prefer thinner soup.
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