2 handfuls Minute Rice
1 med. onion, diced
2 (8 oz.) cans mushrooms
1 can cream of mushroom soup
3/4 stick butter
1/2 c. white wine
1 bay leaf
1 lg. pinch crushed rosemary
2 pinches parsley
1 pinch ground thyme
Salt
Pepper

Saute onion, mushrooms, butter and all other seasonings in a 2 1/2 quart sauce pan for 10 minutes. Then add 1/2 cup of dry white wine and reduce heat to simmer until liquid is cooked down to moist. Stir in one can of cream mushroom soup and one can of water. Mix well and add Minute Rice. Heat until before boiling then ready to serve. Serves 4.