MUSHROOM-BASMATI RICE SOUP

Junior Too was horrified when he hungrily peered into the soup pot and saw mushrooms. He does not like them, Sam I Am. In defense of this veggie (is it a veggie?), previous attempts to serve them in soup form were by way of canned condensed cream of mushroom soup. This is not that. Not to say that is bad (in fact, that is a wonderful pantry staple), but that is not this, which is goooood. So did I win over Junior Too with my version? Well, he really liked the side of cheesy ciabatta…

1 tbsp olive oil

2 tbsp butter

16 oz fresh white mushrooms, chopped fine (especially fine if you’re trying to slip them past a non-mushroom lover–not that it worked for me)

2 tsp dried thyme

1 bay leaf

4 tsp Worcestershire sauce

4 cups chicken broth, divided (2/3 cup used to dissolve flour)

1/3 cup brown basmati rice

1/3 cup flour

1 tsp salt (or more to taste)

pinch of ground black pepper (or more to taste)

pinch of nutmeg

2 cups half-and-half

1 tbsp minced parsley

1) To large soup pot over medium heat, add olive oil and butter; when butter melts, add mushrooms, thyme, bay leaf, and Worcestershire sauce; cook 5 minutes until mushrooms have given up their moisture and gone brown and itty bitty

2) Add 3-1/3 cups chicken broth (reserving 2/3 cup); add rice; cook 20 minutes stirring occasionally; reduce heat to low

3) Dissolve flour in reserved chicken broth, add to soup, and stir constantly until soup thickens; reduce heat to simmer

4) Stir in salt, pepper, nutmeg, and half-and-half; cook 20-25 minutes, stirring often, until rice is just tender (or a bit longer if you prefer real tender); remove from heat; fish out bay leaf (if you can find the little bugger) and serve garnished with parsley (as pictured, sliced ciabatta bread brushed with olive oil, sprinkled with cheese, and browned in oven makes a nice side–in Junior Too’s case, a nice little meal)

Servings: 4 dinner-sized portions

5 thoughts on “MUSHROOM-BASMATI RICE SOUP

  1. Becky Doughty says:

    I’m a mushroom junkie (the food variety) but it’s a battle here in our home, too. Our son and son-in-law love mushrooms the way I do, the two girls and hubby, not so much. I try to add mushrooms to the menu when the young marrieds are over for dinner, but to make it the main course??? Ye’re a brehv lassie, Tamara!” But perhaps I’ll try this as a side dish to a roast or something. As long as there’s a slab of meat and a tossed somewhere on the table, the tribe is usually happy.

    Looks delicious to me!

    Becky

  2. Teresa says:

    I laughed so hard when I first read this on my phone earlier today. You are so good at writing comedy. Have you ever considered writing a movie score?

    • So glad I gave you a good laugh, Teresa. My husband’s a bit of a comedian (well, more than a bit), so I guess his humor rubs off on me. As for writing, when I switched from general market (yes, love scenes) medieval romances to inspirational contemporary romances I was able to bring that humor to my writing. I think it’s worked pretty well:) hope your day is better than best!

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