BROWN-RICE AND MUSHROOM SOUP
Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms, and place in a medium saucepan; reserve caps. Add stock; bring to a boil over medium-high heat. Reduce to a simmer, and cook, covered, 15 minutes. Remove pan from heat; set aside. Cut cremini caps into small wedges and shiitake caps into 1/4-inch-thick strips; reserve.
- Cook 1/2 cup brown rice according to the package directions, and set the rice aside.
- Place remaining 1/4 cup brown rice in a saute pan over medium-high heat; cook until grains are lightly toasted and begin to pop, 3 to 5 minutes. Transfer rice to a spice grinder; grind until fine and powdery, and set aside.
- Coat a low-sided 6-quart saucepan with cooking spray, and set over medium heat. Add shallots, and cook, stirring, until translucent. Add tomato paste; stir to combine. Add reserved mushroom caps; saute until tender and mushrooms release some liquid.
- Strain reserved stock into mushroom mixture, and discard solids. Raise heat to medium high; add ground rice and the nutmeg. Cook, stirring occasionally, until soup has slightly thickened, about 15 minutes. Add reserved cooked rice, and stir to combine. Add the pepper; garnish with parsley. Serve hot, or store in an airtight container, refrigerated, up to 3 days; reheat before serving.
Nutrition Facts : Calories 131 g, Fat 1 g, Fiber 3 g, Sodium 486 g
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Nico Goodchild
[email protected]This soup is a great way to use up leftover rice. It's also a very affordable meal to make.
Sk Rridoy khan
[email protected]I'm a vegetarian and I love this soup. It's a great way to get a healthy and satisfying meal without any meat.
TEDU
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the mushrooms add a delicious earthy flavor.
Riyad Berrichi
[email protected]I made this soup in my slow cooker and it turned out great! It's a great way to have a hot meal ready when you get home from work.
Shernell Williams
[email protected]This soup is a great base recipe. I like to add different vegetables and herbs to it, depending on what I have on hand.
Mezban Tv
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
junaid abbasi
[email protected]I followed the recipe exactly and my soup turned out watery. I'm not sure what I did wrong.
aryan ansari271
[email protected]This soup is a bit bland for my taste. I think it could use some more seasoning.
Phub Dorji
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The mushrooms were cooked perfectly and they didn't overpower the other flavors.
Josuha Jstar
[email protected]This soup is a great way to use up leftover rice. It's also a very affordable meal to make.
Sami Mughal
[email protected]I love this recipe! It's so easy to make and the soup is always delicious. I've made it several times for my family and friends and they all love it too.
Rishav Pyakurel
[email protected]This soup is amazing! The flavors are so well balanced and the texture is perfect. I will definitely be making this again.
Raja Tahir
[email protected]I've made this soup several times now and it's always a winner. It's so comforting and satisfying, perfect for a cold winter day. I like to add a dollop of sour cream on top when I serve it.
Poloko Ndukwana
[email protected]This soup is delicious and easy to make. I used a mix of cremini and shiitake mushrooms, and added a bit of garlic and thyme for extra flavor. It was a hit with my guests!
Faisal Yahaya
[email protected]This brown rice and mushroom soup is a hearty and flavorful dish. The mushrooms add a rich, earthy flavor, while the brown rice gives it a satisfying texture. I followed the recipe exactly and it turned out perfectly. My family loved it!