Mushroom-Rice Soup

Ingredients

• 1 lb. fresh mushrooms, sliced
• 1/4 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.

Submitted 6/13/05.
Source: Southern Living 1990
Submitted By: Ruth Burbage
burbage@pell.net
Mushroom-Rice Soup