Mmmm...good!

I realize that it is still a little warm out for soups, but I made a really yummy soup tonight that I thought I would share.  This is probably going to go into our quick fix rotations for our busy weeknights.

Sage Mushroom Soup

1 white onion
5 celery stalks
16 oz mushrooms, sliced
40 oz veggie broth
1 c cream
1/2 c brown rice
4 T flour
2 c sliced chicken breast, cooked

Preheat pot with a T of oil or butter.  Dice onion and celery.  Throw into pan and begin to brown.  Sprinkle flour over veggies and continue to sauté for another 2 minutes.  (The flour should be pretty much absorbed into the veggies.)  Add 1 cup of broth, stirring vigorously.  Make sure to get all the way down to the bottom.  You do not want to burn the flour.  The mixture should turn a creamy consistency, continue to stir.  Once you cannot see any flour at the bottom of the pan, add the rest of the broth, and bring to a boil.  While you are waiting for the pot to boil (don't watch or it never will!), sauté the mushroom until golden brown.  Add the mushrooms to the pot.  When the pot has boiled, stir in the rice.  Lower the heat and continue to simmer for another 30 minutes, or until your rice is done.  Add cream and chicken when about 15 minutes remain on the clock.  Salt, pepper, and garlic to taste.

Voila, a masterpiece in a pot!  I served this with some freshly sliced French bread.  Everyone here loved it, but my house is very easy to please.  Try it and let me know what you think!