Ingredients
- 12 ounces fresh mushrooms (button mushrooms, sliced)
- 1/4 cup white onion, chopped
- 1/4 cup butter
- 1 can (7 ounces) mushroom (stems & pieces, drained & liquid reserved)
- 2 cans (24 ounces) evaporated milk (12 ounce each can Nestle's Carnation suggested)
- 1 teaspoon seasoning salt (blend, may use the rice blend flavor packet if it contains no meat products)
- 1 tablespoon minced garlic (roasted garlic, may use 1 tsp garlic powder)
- 1/4 cup all-purpose flour
- 80 grams long grain & wild rice blend (1/3 cup, cooked per pkg directions & drained of any leftover liquid, Rice A Roni, Uncle Ben's & Great Value all sell this product)
How to Make
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Step 1: 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).
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Step 2: Add the drained canned mushrooms, evaporated milk, seasoning salt (or rice blend flavor packet if using) & garlic.
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Step 3: 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.
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Step 4: Serve immediately w/bread of choice or set aside to reheat as needed for later use.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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