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Mushroom Soup with Brown Rice

Active Time: 10 minutes
Total Time: 40 minutes
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Why we love it:

This soup is so simple. Though it takes a bit to fully cook, the hands-on time is very short so I think it’s worth it. Make a double batch and freeze some and check the substitutions list for some great variations.

Ingredients

  • 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

Cooking Instructions

  • 1. RICE

    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).

  • 2. SAUTÉ

    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.

  • 3. BROTH

    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.

  • 4. SEASON

    Give it a final taste, you may prefer a little more salt, or a splash of sherry vinegar or lemon.

  • 5. SERVING

    Serve in a large bowls. Leftovers freeze well and even taste better the next day.

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Substitutions

  • DAIRY FREE:
    use olive oil instead of butter to sauté
  • MUSHROOMS:
    if they’re not your thing, use peeled, diced yams or potatoes. When tender, mash coarsely with a fork
  • STOCK:
    use all water if preferred or all stock if you have enough
  • QUICKER:
    instead of brown rice use quinoa, white rice, canned lentils (drained), canned white beans or egg noodles. If you have extra cooked grains in the fridge you can stir them in, too
  • ADD ONS:
    this is great with fresh corn kernels, frozen peas, cauliflower florets, shredded greens like beet tops or chard, shredded or diced zucchini, and also with chopped fresh tomato
  • KIDS CORNER:
    you kids may try some mushrooms and rice separately. I’d serve with cucumbers or steamed broccoli. They also may just love the warmed up broth with some noodles or rice on the side
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