Mushroom-Rice Soup - cooking recipe

Ingredients

1 lb. fresh mushrooms, sliced
1/4 c. butter, melted
4 chicken flavored bouillon cubes
1 1/2 c. hot water
3 qt. chicken broth
2 carrots, sliced
1 c. chopped onion
2 stalks celery, sliced
3/4 c. uncooked long grain rice
3/4 c. macaroni (uncooked)
1/4 c. chopped fresh parsley
1/4 tsp. pepper

Preparation

Saute sliced mushrooms in melted butter in a skillet until tender (about 10 minutes).
Drain.
Dissolve bouillon cubes in hot water; set aside.
Combine chicken broth, carrot, onion and celery in a Dutch oven.
Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes, or until vegetables are tender.
Add rice; simmer for 10 minutes.
Add macaroni, parsley, bouillon and pepper; cook 10 minutes.
Stir in mushrooms and serve.
Yields 3 1/4 quarts.