Mushroom Soup
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Ingredients:
| Name | Units | TIP | |
|---|---|---|---|
| Mushrooms, cleaned and sliced | 500 gr | You will need about 10-12 mushrooms, such as champignon, cremini, portobello, or a mix | |
| Rice | 100 gr | You wil need 1/2 cup of Rice any variety, such as long-grain or basmati | |
| Potatoes, peeled and cubed | 3 | Medium size | |
| Carrot, peeled and diced | 2 | ||
| Onion, finely chopped | 1 | Medium size | |
| Garlic, minced | 2 cloves | ||
| Olive oil, divided | 4 tbsp | ||
| Vegetable broth / Boiling water | 10 cups | You may need more or less depending how thick you’d like it | |
| Sea salt, to taste | 1 tbsp | ||
| Ground Black Pepper, to taste | 1 teaspoon | ||
| Thyme and Oregano, to taste | 1 tbsp | ||
| Bay Leaf | 1 | ||
| Fresh Parsley / Dill, for garnish (optional) | 1/2 cup |
Steps:
- Prepare all the ingredients.
- Chop Onion, Carrots, Garlic, Potatoes and Mushrooms. Wash and rinse the Rice before using it in the soup.
- Heat 1 tablespoon of Olive Oil in a skillet over medium-high heat. Add the sliced Mushrooms to the skillet and cook for 10 minutes, stirring occasionally, until the mushrooms are well-browned and have released their moisture. Add the garlic and cook for another minute until fragrant. Set aside.
- In a large pot, heat the Olive Oil over medium heat. Add the Onion, Carrots, and sauté for 5-7 minutes until the onion becomes translucent and the carrots start to soften.
- Add the Rice and cook for another 2 minutes, allowing it to toast slightly.
- Add the cooked Mushrooms to the pot.
- Stir in the cubed Potato and cook for an additional 2 minutes.
- Pour in the Boiling Water ( or vegetable broth ) and add the Bay Leaf, the Thyme and Oregano. Season with Salt and Pepper to taste. Stir well and bring to a boil. Reduce the heat and let it simmer for 15 minutes, until the rice and potatoes are tender.
- Serve the soup hot, garnished with fresh parsley if desired.