Mushroom Rice Soup

• 1 small onion
• 8 ounces mushrooms (I prefer baby bellas and lots more of them)
• 2 cups water
• 1 (10 1/2 ounce) can fat-free cream of mushroom soup
• 1 (15 ounce) can fat free chicken broth
• 1 (6 1/8 ounce) package quick-cooking long grain and wild rice mix (I use Uncle Bens)

1. Slice mushrooms to desired thickness.
2. Saute onions in non stick pot until clear.
3. Add rest of ingredients, including the seasoning packet from the rice.
4. Bring to boil.
5. Cover and simmer 5 minutes.
6. If soup is too thick, add water to desired consistancy.

onion, mushrooms, water, cream of mushroom soup, chicken broth, long grain

Taken from www.food.com/recipe/mushroom-rice-soup-360481 (may not work)