To thicken, optional:
2 T cornbread/grain
2 T water
Cook Time: approx 40 min.
Makes: 6 servings
Combine rice and water in a large saucepan and bring to a boil. Reduce heat to asimmer, cover and cook 40 minutes or until tender; drain and set aside. Melt margarine in a stockpot. Add mushrooms, onion, celery and carrot and sauté until vegetables are softened but not browned. Add flour and toss to coat vegetables. Whisk in broth until flour is dissolved. Bring mixture to a boil, reduce heat and simmer soup 2 to 3 minutes. Add milk, chicken and soup base to soup.
Cook until heated. If a thicker soup is desired, dissolve cornbread/grain in water and stir into soup. Cook until thickened.
Serve with a ham & cheese muffin and a cold glass of milk. |
