Greetings! Let’s use some of that home canned chicken soup to make a hearty and delicious cream of chicken and mushroom soup with rice. A really nice comforting soup that will fill their bellies and yours. Simple and delicious and this comes entirely from your food storage.
You can start with 4 tablespoons of canned butter (or fresh) and heat it over a medium burner whisk in 1/4 cup all purpose flour and whisk until it becomes bubbly. Pour in 1 can of condensed milk (14 ounces) and whisk until this mixture thickens. Pour in 1 quart of chicken soup and whisk to combine. Add in 1/2 cup of dehydrated mushrooms that have been soaked in 1 cup of very hot water for 15 minutes. Add in the soaking water as well. Add 1 cup of rice. I have used a par cooked brown rice, but you could use any rice you like, it will simply take either more or less time to simmer to cook the rice until it is done. I seasoned with 1 teaspoon of cracked black pepper, 1 teaspoon of poultry seasoning, 1 teaspoon of onion powder and 1 teaspoon of mushroom powder (optional). Simmer this until the rice is done. I simmered mine for 20 minutes.
Serve this hearty soup with some biscuits, corn bread, crackers or rolls and a side salad and you have a wonderful healthful, delicious and comforting meal that your family will love. This made enough for 7 servings. If you added a bit more rice and a bit more water and even a spoonful of chicken bullion you could easily stretch this soup to feed 10 people with no problem and without losing any of the wonderful flavor.
I hope this encourages you to try something different with your food storage. Mix it up, step it up and enjoy!
Prep for today, prep for tomorrow, prep for a better life!
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