Mushroom Soup with Brown Rice
Why we love it:
- 1 cup Basmati Rice (Brown)
- 2 cups Water
- 1 Yellow Onion
- 2 cloves Garlic
- 1 Tablespoon Unsalted Butter
- 2 Carrots
- 2 Portobello Mushrooms
- 1 pound Cremini Mushrooms
- 1 teaspoon Kosher Salt
- 1 Tablespoon Tomato Paste
- 4 cups Stock
Add the rice to a medium pot with the water and bring it to a boil (if you’re using white rice, quinoa, noodles or a quicker cooking grain, skip this step - if you have leftover cooked rice or lentils, skip this step also).
Meanwhile, finely dice the onion and mince the garlic. Over medium high heat, melt the butter in a tall sided heavy pot or enamel pot. Add the onion and garlic.
Wash and dice the carrots. Add them.
Remove the stem from the portobello and dice them. Add.
Dust off any dirt from the cremini mushrooms with a damp paper towel and dice them, stems and all. Add to the pot.
Add the salt and cook for about 6 minutes.
Add the tomato paste and cook for about 1 minute. Add the stock.
If you’re boiling brown rice and water, add that all to the main pot and bring the whole thing to a boil. If it looks like there’s not enough liquid, add another cup or two of water. Cook, stirring often, until the rice is tender.
If you’re using a quick cooking grain or leftovers, just add the stock and water to the mushrooms and bring to a boil. Once boiling, add your grain directly to the pot and boil until the grain is tender.
Give it a final taste, you may prefer a little more salt, or a splash of sherry vinegar or lemon.
Serve in a large bowls. Leftovers freeze well and even taste better the next day.