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Mushroom-Rice Soup Recipe | |
Soup | |
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Ingredients:
1 lb. fresh mushrooms, sliced1/4 c. butter, melted 4 chicken flavored buouillon cubes 1 1/2 c. hot water 3 quarts chicken broth 2 carrots, thinly sliced 1 c. finely chopped onion 2 stalks celery, finely sliced 3/4 c. uncooked long-grain rice 3/4 c. macaroni, uncooked 1/4 c. fresh parsley, chopped 1/4 tsp pepper
Directions:
Saute sliced mushrooms in butter until tender, about 10 min. Drain. Dissolve bouillon cubes in hot water; set aside. Combine broth, carrot, onion and celery in Dutch oven. Bring to boil; reduce heat, and simmer, uncovered, 10 minutes or till vegetables are tender. Add rice and simmer 10 minutes. Add macaroni, parsley, bouillon and pepper; cook 10 minutes. Stir in mushrooms and serve.Makes 3 1/4 quarts.
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