See the recipe in the images here. From the book CookSmart. The intent of the recipe is to find a good variation on cream of mushroom soup that uses some other thickener besides cream.
Review:
- Taste: 75%
-worktime: one hour
Analysis:
- Replaced the "minute Rice" with short grain white rice (sushi rice). The mixture after puréeing the cooked rice, was incredibly thick and tasted almost gluey. And it only added about half of that mixture in with the other broth/mushroom mixture and it was still plenty thick.
I postulated that perhaps minute Rice does not expand as much when cooked since it has hardly been partially cooked. However, both a 1/4 cup of minute Rice and white rice have essentially the same calorie and carbohydrate amount -- arguing against the hypothesis.
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