Chicken and Mushroom Soup
- In a large saucepan, heat broth to boiling. Add rice, cover and cook 15 minutes, until rice is almost, but not quite done.
- Meanwhile, in another saucepan, heat olive oil over medium heat until shimmering. Add onion and carrot and saute until onion is translucent and soft but not brown, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
- Add flour and stir well. Cook until thick and pasty flavor is gone, about 3 minutes. Add milk, whisking constantly to eliminate lumps. Add mushrooms, oregano, salt and pepper.
- Add broth and rice to thickened milk, along with chicken. Stir thoroughly and simmer until chicken is hot and rice is fully cooked, about 5 minutes.