Mushroom and Rice Soup

Mushroom and rice soup garnished with parmesan cheese.

This recipe provides approximately four servings.

• 1lb cremini mushrooms, finely chopped
• about 5 dried shitake mushrooms, soaked with 2 cups of water for several hours until soft. Once ready, squeeze out any liquids (but save all the liquids) and then finely chop the mushrooms.
• 1/3 cup rice (I used brown rice, but red or wild rice would also be ideal).
• 3 cloves garlic, finely chopped
• 2 bay leaves
• 1 medium onion, finely chopped
• 2 tbsps unsalted butter
• 2 tbsps extra virgin olive oil
• 2 tbsps honey or maple syrup
• 2 cups broth (I used chicken broth but vegetable or beef is fine, too; or even water)
• 1 cup skim milk
• sea salt and freshly ground pepper to taste
• 2 sprigs green onion, chopped
• a few tsps freshly grated parmesan cheese

1. Heat a large deep pot on high. Once hot, add butter, oil, onions and garlic. Turn down to a medium heat. Cook until onions are soft (approximately 5 minutes).

Mushrooms, onion and garlic sauteing.

2. Add the cremini and shitake mushrooms. Sprinkle a little salt as this will help the mushrooms soften faster.

Soup (with no milk, yet) coming to a boil.

3. Once the mushrooms are soft add in bay leaves, honey/maple syrup, broth, liquid from the shitake mushrooms, rice and approximately 1 cup of water.

4. Allow soup to come to a boil, then turn down to a simmering heat.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

5. Cover and simmer until rice is super soft (approximately 1 hour). After 1 hour, the soup will have turned a warm taupe colour.

6. Add in milk and green onions. Once the soup begins to boil, it’s ready.

After the milk is added and the soup has come to a boil, it’s ready to be eaten. Enjoy.

7. Dish into separate bowls. Garnish with grated parmesan cheese and serve.