Lincoln House Mushroom Soup

By Lonnie

Ingredients

• 9 c chicken stock
• 1/4 c tamari soy sauce
• 1/4 c red wine vinegar
• 2 bay leaves
• 1 t minced fresh parsley
• 1/4 t dried thyme, crumbled
• 1/4 c butter
• 4 medium onions, minced
• 1/4 c all purpose flour
• salt and freshly ground black pepper
• 1/4 c rice
• fresh chives, snipped

Details

Servings 3

Preparation

Step 1

Simmer first 6 ingredients in large saucepan for 30 minutes.

Meanwhile, melt butter in heavy, large saucepan over low heat. Add onions and cook until translucent, stirring occasionally, about 10 minutes. Add mushrooms and stir until liquid is released. Add flour and stir 3 minutes.

Strain stock. Slowly stir into mushroom mixture. Season with salt and pepper. Bring soup to a boil. Mix in rice. Reduce heat and simmer 25 minutes.

Can be prepared one day ahead and refrigerated. Garnish with chives.