Mushroom Onion Soup
Ingredients
- 2 cups fresh mushrooms
- 3 tablespoons margarine
- 2 medium onions, chopped
- 2 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 1 dash pepper
- 1/3 cup uncooked long grain rice
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
Directions
Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. In a large saucepan, melt margarine; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth and pepper. Cook, stirring constantly, until mixture boils. Reduce heat. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender. Discard bay leaf. Sprinkle with parsley.