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Rice and Mushroom Soup




Source of Recipe


My adaptation of several recipes


Recipe Introduction


I love leftovers. This soup came about because I had a large bowl of rice in the refrigerator. Had it been just a cup or two, I'd have used it in a stir fry. Instead, I made stuffed peppers and this soup. Dick said it's a keeper. That's usually high praise.


List of Ingredients




Sauté:
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 pound mushrooms, chopped

Add:
Handful dried mushrooms, rehydrated and chopped
About 2 cups cauliflower, cooked

Stir in and cook slightly:
1/2 cup flour

Add:
4 cans chicken broth or 1 1/2 quarts homemade

Add:
3 cups cooked brown rice (or white rice or a combination of either with wild rice)
1 cup ham, chopped

Simmer about 15 minutes. Add:
Water, if needed
3 slices Swiss cheese, cut up
1 can evaporated milk (skimmed)

Heat through. Blend to desired consistency with hand-held blender. Season to taste.




Recipe



I had the ham on hand, but it could be omitted. The cheese was a nice addition. I suppose cheddar, feta, cottage, or Parmesan would also be nice.

Cream could be substituted for the skimmed evaporated milk, but I don't know that the flavor would be significantly improved.