Ingredients
2 cups (8 ounces) fresh mushrooms3 tablespoons butter2 medium onions, chopped2 tablespoons all-purpose flour5 cups chicken broth1/2 teaspoon salt, optionalDash pepper1/3 cup uncooked long grain rice1 bay leaf2 tablespoons chopped fresh parsley
Preparation
Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.
