- 2 cups (8 ounces) fresh mushrooms
- 3 tablespoons butter
- 2 medium onions, chopped
- 2 tablespoons all-purpose flour
- 5 cups chicken broth
- 1/2 teaspoon salt, optional
- Dash pepper
- 1/3 cup uncooked long grain rice
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
- In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. 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. Yield: 4 servings (about 1-1/2 quarts).
Reviews for Mushroom Onion Soup
"Good soup! I used vegetable stock 'cause that's all I had on hand, and then added a very little (1 tsp?) bit of beef bouillion granules. Because of this, I left out the salt. Then, just for the heck of it, I added 1/2 c fat free Half 'n Half that I wanted to use up. It seemed to add a nice little bit of sweetness to the soup. My husband gobbled it up!"
"Made as written, adding no salt--doesn't need it. Great starter soup."
"We added one box frozen spinish and some rotiserie chicken. Absolutly awsome! This will be made again and again."