This is possibly my favourite mushroom soup ever! I generally make it with cremini or small portabella mushrooms, and it comes out very fragrant and nutty; white button mushrooms work great as well. This recipe is slightly adapted from Vegetarian Cooking & Vegetable Classics.
1) Place oil, mushrooms, celery and onion in a pan and heat until sizzling, then cover and simmer 10 minutes, until mushrooms start to soften, stirring occasionally.
2) Add stock or water, soy sauce, rice and salt & pepper. Bring to boil and then simmer for 20-30 minutes, until vegetables and rice are soft.
3) Process the soup into a blender until smooth.
4) Return to pan, stir in milk and reheat until boiling. Adjust seasoning, as needed, then serve.
Ingredients:
- 1.5 lb (700g) mushrooms, sliced
- 3 Tbs oil
- 1 onion, chopped
- 2 sticks celery, chopped
- 6 c (1.2 l) stock or water
- 2 Tbs soy sauce
- 1/3 c rice
- salt & pepper, to taste
- 1 1/4 c (300 ml) milk
1) Place oil, mushrooms, celery and onion in a pan and heat until sizzling, then cover and simmer 10 minutes, until mushrooms start to soften, stirring occasionally.
2) Add stock or water, soy sauce, rice and salt & pepper. Bring to boil and then simmer for 20-30 minutes, until vegetables and rice are soft.
3) Process the soup into a blender until smooth.
4) Return to pan, stir in milk and reheat until boiling. Adjust seasoning, as needed, then serve.
