Tuesday, September 12, 2017

Sweet & Tangy Mushroom Rice Soup


Just a quick post today with 1 of the 4 soups I did with my 25 pounds of free mushrooms.  This one was a sweet and tangy mushroom and rice soup.  I have to admit at first it wasn't my favorite but I tweaked it a bit and it grew on me!

5 C Mushrooms
1 tea Minced Garlic
3 T Earth Balance
1 Onion
4 C Veg Broth
1 C White Wine
 1 C Cooked Rice
3 T Tomato Paste
1 C Coconut Cream
1 tea Dill
Sea Salt, Natural Sugar & Old Bay Seasoning to taste

I sauteed the Onions and Mushroom on stove top while adding the liquid ingredients, spices, and Tomato Paste in a blender.   Then combined everything into the blender and pulsed. 

8 comments:

  1. Oooh this sounds amazing! I'll have to keep this in mind as the weather keeps cooling down :)

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    1. It did have layers and layers of flavors!

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  2. YUM! 25 pounds of mushrooms!!! JEALOUS! I'm going through a mushroom phase, and I'd be totally down with that.

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    1. I do LOVE mushrooms but I tend to go in spurts when I do use them - not sure why that is

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  3. Yum, this sounds great! Not a huge mushroom fan, I tend to be a little picky about them - but this would be great with tomato and coconut.

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    1. I think originally it was a vegan take on Panera Bread soup but I'm not sure!

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  4. Soup is one of my favorite foods. This looks really, really amazing. It's definitely on my to try list!!

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    1. Soup season is HERE! I'm looking forward to it. I really need to clean my kitchen to get started tho!!!!

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