Mushroom And Rice Soup

• 1 pound mushrooms fresh Italian brown or other, washed, stems removed, chopped medium fi
• 1/2 cup yellow onion or white, chopped fine
• 2 cloves garlic peeled and chopped fine
• 4 tablespoons unsalted margarine tbs non-hydrogenated, or substitute butte
• 3 tablespoons cooking oil mild, such as grapeseed, olive oil not recommended
• 1 cup skim milk
• 2 tablespoons white flour
• 4 cups chicken stock unsalted or low salt
• 1 cup cooked brown rice
• salt
• pepper

1. Heat 3 Tbs of margarine and 3 Tbs of oil in large heavy saucepan or stock pot
2. Add garlic, onions and mushrooms
3. Saute for 15 minutes adjusting heat as needed to keep contents from browning
4. Sprinkle with 1 Tb flour, stir in, then add 4 cups of stock
5. Bring to boil, reduce heat, simmer for 20 minutes
6. Make 1 cup of thin white sauce in microwave as follows:
7. Melt 1 Tb margarine in microwave safe bowl
8. Stir in 1 Tb flour and mix to a paste
9. Heat 30-60 seconds in microwave until the mixture looks grainy - do not let this brown
10. Add 1 C skim milk and whisk until incorporated
11. Heat in microwave for 1-2 minutes, stopping to stir occasionally, the sauce should come to a boil as this helps cook and remove the "floury" taste

italian brown, yellow onion, garlic, butte, cooking oil, milk, white flour, chicken stock, brown rice, salt, pepper

Taken from www.yummly.com/recipe/Mushroom-and-Rice-Soup-1664895 (may not work)