How to make it

  • In a stock pot, over high heat, sautee garlic and onion in butter. Sprinkle with salt and pepper.
  • When onions begin to soften, turn heat down to medium-medium high, sautee 3 minutes more. Sprinkle with brown sugar and continue to cook until butter is nearly cooked away, stirring frequently.
  • Deglaze pan with 1/4 c. of broth. Add remaining broth, chicken, tomato puree, cream soup, mushrooms and beans.
  • Add spices, bring to a boil then put in rice and carrots.
  • Turn heat down to low, simmer 30 to 60 minutes, stirring occasionally.

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