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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, January 5, 2010


"Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention."~Escoffier

2 tablespoons butter
1 small sweet onion, chopped
1/4 tsp. garlic powder
2 (10oz.) cans chicken broth
3 (10oz.) cans cream of mushroom soup
1 cup milk
2 tablespoons sour cream
1 tablespoon freshly chopped parsley
1 tsp. chopped fresh thyme
1 cup quick brown rice, uncooked
1/2 cup dry sherry
1/4 teaspoon pepper
1 (8oz.) pkg. sliced fresh mushrooms
toast points

Melt butter in a large heavy pot over medium-high heat; add onion and garlic powder, and cook, stirring constantly until tender. Add broth; reduce heat and simmer 5 minutes.
Combine soup and next 4 ingredients, whisking until blended; stir into broth mixture. Add rice and next 3 ingredients; cook 20 to 30 minutes or until rice is tender and soup is thickened.
Serve with toast points.
Yield 8 cups

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