Dutch Oven – Mushroom and Rice Soup

Mushroom and Rice Soup

3 cups of cooked rice
1 large chopped onion
1/2 cup oil
1 package of fresh sliced shittoki mushrooms
2 cans of chicken broth
1/3 cup of flour
2 cups of milk
Salt and pepper
Corn starch

Saute onions, mushrooms and butter in a dutch oven.

Mix flour and a pinch of salt and pepper together and stir into the sauted onion and mushroom mix. The mix should be thick.

Slowly stir in chicken broth and rice and allow to simmer over fire for 30 minutes or until thickened. To help thicken mix add a tablespoon of corn starch.

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