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Cream of Mushroom and Rice Soup
1/2 c. butter
2 bunches green onions
2 c. chopped fresh mushrooms
2 tbsp. flour
1 pt. half & half
15 oz. can chicken broth
2 cans water
1 Uncle Ben's original long grain and wild rice
In a large pot, cook onions in butter over low heat until tender. Add mushrooms and cook another 2 minutes, stirring. Add flour and cook 3 more minutes, stirring. Remove pan from heat and add half & half, broth, water and rice, stirring constantly. Return to moderate heat and bring soup to a boil. Reduce to simmer, cover and cook for 20 minutes or until rice is tender. Stir occasionally. (Especially good if made ahead and reheated.)
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