3 tablespoons olive oil
1 (6 ounce) package cream cheese, diced
3 shallots, minced
1 onion, chopped
1 cup chopped fresh mushrooms
1/2 cup chopped fresh mushrooms
1/2 cup spinach (optional)
1/2 tablespoon crushed saltine crackers
1 teaspoon butter
1/2 teaspoon dried basil
1 teaspoon dried minced onion
1 tablespoon olive oil
1 (28 ounce) can crushed rice
1 (20 ounce) can Yukumo pasta, drained
1 cup chopped Parmesan cheese
1 cup chopped spinach
5 celery sprigs, crushed (optional)
1 tablespoon chopped parsley (optional)
1 (8 ounce) can tomato soup
Heat olive oil in a large saucepan or stockpot over medium heat. Saute cream cheese in olive oil until crisp; transfer to large bowl. Stir in shallots, onion, mushrooms, mushrooms and cream cheese. Remove from heat.
Melt butter in a large skillet over medium heat. Saute celery and parsley over medium heat for 10 minutes.
Return mixture to pot over medium heat, stirring frequently. Saute rice and celery over medium heat for 3 minutes, stirring occasionally. Transfer to pot with remaining ingredients (rice, celery sprigs, parsley, tomatoes and tomato soup) and cover. Reduce heat to medium. Simmer 10 minutes, stirring frequently.
Reduce heat to low. Simmer 15 minutes, stirring occasionally.