This dish has a lovely mushroom fragrance to it, and is easy to slurp up, even on a hot summer day.
The stock is simply delicious – possibly a nice dish to have if anyones is having a little hangover or craving for a nice soupy bowl of porridge.
Ingredients:
- Salt: 1/2 tsp
- Thyme: 1 sprig
- Garlic: 1/2 clove + 1/2 clove (diced)
- Water: 3 cups
- Brown rice: 3/4 cup
- Butter: 1 tbsp
- Olive oil: 1 tbsp
- Brown mushroom: 5, thinly sliced
- Shallot: 1, diced
- Tomato paste: 1 tbsp
- Plain flour: 2 tbsp
- White wine: 1/2 cup
- Chicken stock: 2 cups
- Heavy cream: 1/4 cup
- Light soy sauce: 1/2 tbsp
Method:
- Combine salt, thyme, 1/2 clove garlic & water in a saucepan. Bring to a boil.
- Add brown rice to water. Cook on medium-low for 35min till tender.
- Drain rice & discard thyme and garlic. Set aside both rice and stock from cooking the rice.
- Melt butter & olive oil in a separate saucepan.
- Fry brown mushrooms for a few min till browned.
- Add shallots, 1/2 clove diced garlic & tomato paste. Cook 2min till softened.
- Sprinkle plain flour into saucepan. Stir till flour sticks to bottom.
- Add white wine to deglaze.
- Add stock and 3/4 cup stock from cooking rice. Bring to boil and cook 15min.
- Add rice and cook 10min. Remove from heat.
- Add in heavy cream and soy sauce to serve.
Disclaimer:
-
This recipe was kindly adapted from Saving Room For Dessert’s Wild Rice Mushroom Soup. The recipe added dried porcini mushrooms, which probably added more strongly to the flavours of this dish. But if you can’t get that, just use the normal brown mushrooms!
Serving:
3 – 4 persons
