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.
Oooh this sounds amazing! I'll have to keep this in mind as the weather keeps cooling down :)
ReplyDeleteIt did have layers and layers of flavors!
DeleteYUM! 25 pounds of mushrooms!!! JEALOUS! I'm going through a mushroom phase, and I'd be totally down with that.
ReplyDeleteI do LOVE mushrooms but I tend to go in spurts when I do use them - not sure why that is
DeleteYum, 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.
ReplyDeleteI think originally it was a vegan take on Panera Bread soup but I'm not sure!
DeleteSoup is one of my favorite foods. This looks really, really amazing. It's definitely on my to try list!!
ReplyDeleteSoup season is HERE! I'm looking forward to it. I really need to clean my kitchen to get started tho!!!!
DeleteGreat blogg post
ReplyDelete