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Wild Mushroom Basmati Rice Soup
Adapted from More Than gourmet
Not only is this a nourishing soup for the body as well as the soul but has that good down-home feeling. This adaptation is for a wonderful and delicious vegetarian dish but serves equally as well as a way to use up leftover chicken. Simply add cooked, hand-shredded, or diced chicken without skin or bones. Warm gently through and serve.
Servings: 4-6
Ingredients:
1 tbs extra virgin olive oil***1/2 cup onion, diced
1/2 cup green pepper, seeded, diced
2 cups portabello mushrooms, sliced
1/2 tsp thyme
1/2 tsp oregano
1/2 cup toasted pine nuts
1 bay leaf
1/2 tsp fresh ground black pepper
1/4 tsp Tabasco sauce
1 clove garlic, minced
3 fresh Roma tomatoes, diced
1 1/2 oz Veggie Stock Gold® (pure vegetable stock) or Glace de Poulet® (roasted chicken stock) dissolved in 4 cups boiling water***
1 cup Basmati Rice
1/4 cup green Onion, chopped
1/4 cup fresh parsley, chopped
(leftover chicken as suggested above, optional)
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1. Sauté onion in olive oil briefly. Add green peppers and mushrooms and cook until tender.
2. Add thyme, oregano, bay leaf, pepper, Tabasco, garlic, tomatoes, and cook 1 minute.
3. Add Veggie-Glace Gold® stock and bring to a simmer, then stir in rice and green onion.
4. Return to a simmer, cover, and reduce heat to low and cook for 15 minutes.
5. Remove from heat and leave covered for 5 minutes. Stir in pine nuts, parsley and serve.
Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.
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