Creamy Mushroom and Rice Soup

I do not have room for any more milk out in the garage freezer, but I’m still milking Zinnia (and Joy once a day, but she’s not giving me much).

Zinnia

I am trying to find creative ways to use the milk other than just a cup of hot chocolate in the evening. I decided to try a creamy mushroom and rice soup.

I was pleasantly surprised with the results!

In a large stock pot melt 6 Tbsp of margarine and sauté:

• 1/2 cup carrot finely diced
• 1/2 cup onion finely diced
• 1/2 cup celery finely diced
• 1 pound washed sliced portobello mushroom
• 1 clove minced garlic

After the veggies are soft and the mushrooms are cooked add:

• 1 tsp thyme leaves
• 1/2 tsp. ground marjoram
• 1 tsp. lemon pepper

Let it simmer a couple of minutes and then sprinkle 3 Tablespoons of flour over it.  Once it is stirred and all the flour is incorporated, add:

• 1 quart of vegetable stock
• 1 cup whole grain rice (would probably be better with a long grain)

Simmer for about 20  minutes, until the rice is fully cooked and it is getting thick.  Then add:

• 2 cups whole milk
• 1/2 cup parmesan cheese

Cook until it is hot and bubbly.  Make sure to stir it so that it doesn’t stick to the saucepan.