Rice and Mushroom Soup

Ingredients

  • 1 Tbsp olive oil *

  • ½ white onion, chopped

  • ¼ cup chopped celery

  • ¼ cup chopped carrots

  • 1 ½ cups sliced fresh white mushrooms

  • ½ cup white wine, or ½ cup low sodium, fat free chicken broth

  • 2 ½ cups low sodium, fat free chicken broth

  • 1 cup fat free half and half

  • 2 Tbsp flour

  • ¼ tsp dried thyme *

  • Black pepper *

  • 1 cup cooked rice

    * Ingredients not provided in Kit

Directions

  • Cook rice according to package. 

  • In a separate stockpot, put in olive oil and bring to medium heat. 

  • Add chopped onion, celery and carrots. Cook until tender. 

  • Add mushrooms, white wine and chicken broth (or both quantities of chicken broth if not using white wine). Cover and heat through.

  • In a bowl, blend half and half, flour, thyme and pepper. Then stir in cooked rice. 

  • Pour rice mixture into hot stockpot with vegetables. 

  • Cook over medium heat. Stir continually until thickened and bubbly. 

  • Serve warm.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item