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Mushroom, porcini & brown rice soup

March 28, 2010

It’s starting to get cold here. Not consistently cold, but cold enough to make you crave warm comfort food. Consequently, what little cooking I have been doing over the last month or so has been soup.

You’ll need

  • Diced brown onion
  • 7 cloves of garlic
  • One medium carrot, diced
  • 2 sticks of celery, diced
  • a handful or dried porcini or several tablespoons of porcini powder
  • 1 cup of brown rice
  • 6 cups of chicken stock
  • As many mushrooms and as many varieties as you can find (I used a whole bag – you know those brown paper bags they give you for mushrooms)
  • A few handfuls of fresh herbs finely chopped (e.g. oregano, parsley, time)

To cook

Put your mushrooms in a baking tray with several cloves of garlic, some olive oil and salt and pepper. Roast them until they’ve gone juicy.

Next, with some olive oil fry the onion, remaining garlic, carrot and celery in a big pot until soft. Once you’ve done this, add the stock, dried mushrooms, and rice and bring to the boil. Slice up your roasted mushrooms and add to the mixture. You want to put in on a low simmer for as long as possible. I think I cooked mine for around 2-2.5 hours on very low (you may have to adjust the amount of liquid as you go). When it’s done the brown rice is nice and fat and the soup has gone a grey-ish colour from the mushrooms. Once you feel it’s ready, season with salt and pepper and add the fresh herbs (finely chopped). Serve with Parmesan cheese.

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Red lentil and brown rice soup with feta

French mushroom soup

Rich lentil and mushroom soup

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