Mushroom Onion Soup
Source of Recipe
Aunt Saunny
2 C. (8 ounces) fresh mushrooms
3 T. margarine
2 medium onions, chopped
2 T. all-purpose flour
5 C. low-sodium chicken broth
Dash pepper
1/3 C. uncooked long grain rice
1 bay leaf
2 T. chopped fresh parsley
Trim mushroom stems level with the caps; finely chop stems and thinly
slice caps. In a large saucepan, melt margarine; add mushrooms and
onions. Cook and stir over low heat for 5 minutes. Blend in flour;
add broth and pepper. Cook, stirring constantly, until mixture boils.
Reduce heat. Add rice and bay leaf; cover and simmer for 15-20
minutes or until the rice is tender. Discard bay leaf. Sprinkle with
parsley.
Serves 4
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