Hot and Hip Healthy Gluten-Free Cooking by Bonnie Matthews

Author:Bonnie Matthews
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-01-01T05:00:00+00:00

Mushroom Soup with Carrots and Bhutan Red Rice

Makes 4–5 servings

Use any kind of mushrooms you like in this recipe. Dried porcinis have a rich flavor and work great alongside any others. If you can find them inexpensively, add a few dried or fresh morel mushrooms—they are amazingly rich.

2 tablespoons extra virgin olive oil

1 yellow onion

4 carrots, diced

1 cup Bhutan red rice

4 cups vegetable broth

2 cups water

1 ½ cups cooking sherry

¼ ounce dry chanterelle mushrooms, reconstituted

2 ounces fresh king oyster mushrooms, sliced

½ ounce dried porcini mushrooms, reconstituted

8 ounces fresh cremini mushrooms

4 tablespoons Earth Balance®, ghee, or butter

3 cloves garlic, smashed and minced

1 bay leaf

2 tablespoons fresh parsley, minced

1 tablespoon fresh thyme, or about 1½ teaspoons dried

1 teaspoon dry or fresh sage, rubbed

Pink salt and pepper to taste

Option: Add the dry mushrooms to a bowl with a little hot water and microwave for about 2 minutes covered. Then allow to sit on the counter for about 15 minutes to reconstitute. Keep the water aside to use as part of the broth for the soup.

In a large pot, heat a little extra virgin olive oil. Add onions and carrots. Sauté and cook covered for about 4 minutes. Add in all the remaining ingredients and cook over medium heat, stirring occasionally. Cook for about 20 minutes or until the rice is cooked.

If you want the soup to be thicker, once cooked, take about 1 cup of the mixture and blend it in a food processor and add it back into the soup.

Option: for an even richer flavor, add about ¼ cup red wine while cooking the soup.

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