Creamy Mushroom and Rice Soup

8 Nov

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.

One Response to “Creamy Mushroom and Rice Soup”

  1. Jeanne November 8, 2021 at 6:26 pm #

    Your soup recipe sounds really good! And looks good too. We would have to substitute quinoa for the rice, though, because my daughter can’t tolerate rice. The rest of the ingredients would be fine. Thanks!

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