Mushroom Soup - cooking recipe

Ingredients

6 cups homemade chicken broth, or three cans (14 1/2-oz. each) prepared chicken broth
1/3 c. wild rice
2 c. half-and-half cream
4 Tbsp. flour
1/4 tsp. thyme
4 Tbsp. butter
1 c. sliced green onion
1 lb. fresh mushrooms, sliced

Preparation

In a large saucepan combine chicken broth and wild rice. Bring to boil; reduce heat to low, cover and simmer until rice is cooked.
Whisk flour and thyme into cream; add to broth and rice stirring constantly and heat until thickened.
Meanwhile, melt butter in skillet and saute mushrooms and onions for about 5 minutes; add to soup mixture.
Cook a few minutes more until hot but not boiling.
Serve immediately.
Serves 8.