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)
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.