Crowd-pleasing Simple Mushroom Onion Soup

• 8 oz white/button or cremini mushrooms, sliced thin
• 3 Tbsp butter
• 1 cup chopped onion
• 2 Tbsp flour
• 5 cups veggie or chicken stock
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/3 cup uncooked long-grain white rice
• 1/4 tsp thyme or 1 bay leaf – or both!

Melt butter in a 3-quart or larger saucepan, add the mushrooms and onions, and cook for about 5 minutes over low heat, stirring often, until the mushrooms have released some of their liquid.

Using a whisk or wooden spoon, stir in the flour, add the stock, increase heat and, stirring, bring to a boil before adding the rice and bay leaf.

Reduce heat, cover, and simmer, checking after 15 minutes to see if the rice is tender enough for your liking. Remove the bay leaf and add additional thyme (if using), salt, and pepper if desired.

This recipe easily doubles or triples, etc. If you are preparing for a potluck or the like, doubling it will just about fill a 3.5-quart slow cooker.

I made just a few adaptations but appreciate the original recipe that you can find at Taste of Home. You can find it here: https://www.tasteofhome.com/recipes/mushroom-onion-soup/