Cream of Mushroom Soup

- 2 Tbsp Olive Oil

- 1 Sweet Onion, finely diced

- 1 Garlic Clove, minced

- 12-16 oz White Button Mushrooms, trimmed and chopped

-  4 Cups Milk (any kind)

- 1 Cup Chicken Stock

- 3 Tbsp Arrowroot Powder

- 3 Tbsp Nutritional Yeast

- Salt and Pepper to taste

1. Heat the oil in a large sauce pan over medium heat. Add the onions and garlic. Saute until they start to soften, then add the mushrooms. Add a pinch of salt and saute 5-7 minutes until they are tender.

2. Whisk the liquid ingredients, yeast, and arrowroot powder. Slowly add them to the pan as you stir. Let this cook until it starts to thicken, stirring occasionally. You can eat this as is, or use it in the recipe below :)

*You can puree it with an immersion blender if you want , but I like the pieces of mushroom * 

Chicken and Rice

- 1 1/2 Cups Rice (not quick cooking)

- 4 Cups Cream of Mushroom  (the full recipe from above)

- 1 3/4 Cups Milk

- 4 Chicken Breasts- you can cut them ahead of time but you risk dry chicken :) 

- 1 Package Dry Onion Soup Mix (sorry... no substitute found yet!)

Preheat oven to 325 degrees.

1. Grease a 9x13 pan REALLY well. Pour in the rice, cover with the cream of mushroom soup and milk. 

2. Place the chicken on top of the rice and sprinkle the dish with the soup mix. 

3. Cover the pan completely with foil and bake for 2 hours. If after 2 hours the chicken is done but the rice is not, remove the chicken, stir, and recover baking an additional 20 minutes. Cut or shred the chicken and add it back to the pan.