May 21, 2018
Soups/Stews, Dairy, Grains,
Vegetables, Appetizers, North American, Easy/Beginner Cooking, Make-Ahead, Entertaining, Hand Mix/Whisk, Stove Top, No Eggs, Vegetarian, Wild Rice, All Occasions more
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"The basic idea for plus parts of this recipe were found at verybestbakingdotcom after I searched for recipes using evaporated milk since we had bought a case of it at Costco. Evaporated milk gives a lovely caramelized flavor & color to soups, so I modified the original recipe by combining fresh & canned mushrooms plus adding wild rice, garlic & extra evaporated milk to make it more flavorful & hearty. It will generously serve 6 as part of a soup & salad meal OR serve 8-10 generously as a starter course & is ideal to make ahead. It ticked all my boxes. I served it w/garlic-buttered monkey bread & I hope you enjoy the outcome of my creativity as much as my dinner guests did. (Ample prep time was allowed for ingredient organization. Cook time does not include the time required to cook the rice blend as that has already been done & set aside when the recipe begins.) :-)"
Put the sliced button mushrooms in a soup pot w/the chopped onion & butter. Using a med heat setting, saute the mixture until the mushrooms are cooked & the onions are translucent (Do not change heat setting).
Add the drained canned mushrooms, evaporated milk, seasoning salt (or rice blend flavor packet if using) & garlic.
In a med-sized jar w/a lid, combine the reserved mushroom liquid w/the flour, shake well & add to the soup pot. Stir constantly until the soup mixture comes to a simmering boil & thickens. Stir in the cooked rice blend & remove from the heat.
Serve immediately w/bread of choice or set aside to reheat as needed for later use.
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