1/2 c. sliced fresh mushrooms
1 med. onion, chopped
2 tbsp. butter
6 c. chicken stock (College Inn is very good)
1 c. cooked chicken
1/2 c. white rice, uncooked

Saute the onions and mushrooms in butter in a large pot. Add the soup stock with the chicken and rice. Cook until the rice is puffy. You do not have to use mushrooms for this recipe. Chopped carrots could be substituted or most any other vegetable you prefer. This soup freezes well.