Friday Night Soup for Two |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This started as refrigerator sweep, and I used left over mushroom rice from the day before. However; this can all be made the same day, and cooked chicken could be used instead of shrimp. Cooking is a Creative Sport. Ingredients:
2 (15 ounce) cans chicken broth, divided |
1 (5 ounce) bag of cocktail cooked shrimp |
1 (7 ounce) can mushroom stems and pieces, drained |
1/2 cup uncooked white rice |
1/4 cup onion, diced |
1/4 teaspoon garlic powder or 1 garlic clove, diced |
1 tablespoon olive oil |
1 tablespoon butter |
Directions:
1. Heat the olive oil in a medium sized sauce pan, add the butter and stir until melted.
2. Sauté the onion in the oil/butter until transparent. Add the rice and stir until coated with the oil/butter, and then add the mushroom pieces, followed by 1 cup of the chicken broth.
3. Cover, reduce the heat to the absolute minimum cook for 15 minutes. Turn off the flame and let the rice sit (Do Not Peek) covered for another 10 minutes.
4. Divide the rice/mushroom between 2 soup bowls.
5. Add the remaining chicken broth to the sauce pan and heat until it starts to boil.
6. Add thawed shrimp to the boiling chicken broth, followed by the garlic, immediately turn off the heat, stir, and pour into the bowls.
7. Adjust taste with salt, pepper, or maybe lemon juice.
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