Creamy Mushroom and Rice soup
1/4 cup flour
pinch of Thyme
fresh ground pepper
2-3 cups good chicken broth or veggie stock (depending on how thick or how much you want to make)
1 or 2 cups of half n' half (you can use straight milk or cream but I like 1/2 n 1/2)
Left over Mushroom and Rice
Salt and pepper to taste
Make a roux by melting the butter in a soup pot or dutch oven, then add the flour and whisk into the butter; let cook for about a minute over medium heat.
Then add 2 cups of the broth while whisking. Let this cook for a few minutes until it thickens slightly.
If it's too thick add another cup of broth.
Add 1 or 2 cups of half n' half and about 2 cups of the mushroom and rice. I just ad-libbed this recipe, I added mushroom and rice till it was as thick as I wanted my soup to be.
Let this simmer for a few minutes at a medium low heat so the rice is hot.
Season with salt and pepper to taste. I served with grilled sandwiches or a crusty french bread would be great too.