Creamy Wild Rice and Mushroom Soup

This soup is neither Vegan / Plant-Based, nor Gluten-Free -- but can be made
so by using Vegetable Stock in place of the Chicken Stock, and Corn Starch in
place of the Flour.  (Though, any liquid swap out will affect the flavor somewhat.)

INGREDIENTS:

• One 4.5-ounce package of Carolina Long Grain & Wild Rice with Seasonings (or some equivalent amount with or without spices added) 
• One box (~4 cups) of Chicken Broth
• One bunch of Scallions (chopped)
• 1/2 cup of Heavy Cream
• 1/2 cup of Milk
• 2 Tablespoons of All-Purpose Flour 
• 1/4 teaspoon Dried Thyme
• 1/8 teaspoon Black Pepper
• 1/8-1/2 teaspoon salt (to taste)
• 1.5 cups of sliced (Button or Baby Bella) Mushrooms
• 1 Tablespoon of Brandy

PROCEDURE:

1. Put the chicken stock and rice into a medium pot, bring it to a boil, then simmer (covered) for about 15 minutes.
2. Add the scallions and cook for 10 more minutes or until the rice is tender.
3. Mix together the flour, all the spices, the cream, and the milk -- then add this mixture to the pan along with the mushrooms.  Bring the heat back up to medium-high, and stir until it begins boiling again.
4. Reduce the heat back down to a simmer, add the brandy, and cook on low until the mushrooms are done (about 10 more minutes). 
5. You'll get 3 - 4 good size bowls of soup when done.

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

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