Wild Rice and Mushroom Soup with Double Quick Dinner Rolls

Yummy on a cold night.

Wild Rice and Mushroom Soup
A variation on this recipe from Cooking Light



8 cups fat-free, less-sodium chicken broth, divided
1 4.3-ounce package long grain and wild rice (such as Rice-A-Roni)
2 tablespoon olive oil
1 small onion, chopped
1 red bell pepper, chopped
2 carrots, cut into matchsticks
1 garlic clove, minced
1 teaspoon dried thyme
2 teaspoon butter
1 pound mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper

Prepare rice, according to packaging, using broth instead of water. Set aside.

Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté, stirring occasionally, until onions are transparent. Stir in butter and mushrooms; sauté until lightly browned. Add remaining broth, rice, salt, and pepper to pan; cook until thoroughly heated, stirring occasionally.

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Double Quick Dinner Rolls
A variation on this recipe from AllRecipes.com



2 1/4 teaspoons active dry yeast
1 cup warm water (110°F/45°C)
1/4 cup dry potato flakes
2 tablespoons white sugar
1 teaspoon salt, plus more for sprinkling
1 egg
2 tablespoons vegetable oil
3/4 teaspoon onion powder
2 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted

In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.

Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.

Preheat oven to 400°F (200°C). Lightly grease 12 muffin cups.

Punch down dough. Spoon dough into muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.

Bake for 15 minutes. Brush each roll with melted butter and sprinkle with salt. Serve immediately.