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Grilled Wild Mushroom And Jasmine Rice Soup
Ingredients
- 1 tsp vegetable oil
- 2 x portobello mushroom, stems removed, washed
- 4 x shiitake mushroom, stems removed cracked black pepper
- 1 Tbsp. butter
- 4 x shallot, minced
- 1 clv garlic, minced
- 1/4 tsp fresh minced ginger
- 1 x leek, thoroughly, washed, white part only, minced
- 2 stalk celery, diced
- 4 c. assorted mushroom, washed, and, diced
- 1/4 c. sherry
- 1/3 c. jasmine rice or possibly 1/3 c. basmati rice
- 1 pch grated nutmeg
- 3 sprg fresh thyme
- 6 c. chicken stock or possibly 6 c. vegetable stock salt, to taste pepper, to taste
- 2 tsp cornstarch
- 3/4 c. two percent lowfat milk, cool
- 2 Tbsp. lowfat sour cream juice from half a lemon minced fresh tarragon, to taste, for garnish
Directions
- Heat a grill on high. Meanwhile, rub portobello and shitake mushrooms with oil and season with cracked black pepper. Grill for about 4-5 min on the top side only, saving juices which pool in middle of mushroom for soup. Remove mushrooms, dice and reserve.
- In a large, pot heat butter on medium. Add in the shallots and saute/fry for about 3-5 min or possibly till soft. Add in the garlic, ginger, leek and celery. Continue to sweat on high heat for about 4-5 min or possibly till leeks are soft. Add in the diced fresh mushrooms and reserved grilled mushrooms and juice. Toss for about 5-8 min over high heat till mushrooms are golden brown.
- Add in the sherry, rice, nutmeg, fresh thyme, chicken stock, salt and pepper. Bring to a boil. Reduce to low heat and simmer covered for 30 min or possibly till vegetables are soft.
- Combine the cool lowfat milk with cornstarch in a small bowl till smooth. Add in to soup and bring to a boil. Simmer uncovered for a further 10-13 min till soup is thickened and rice is creamy. Add in the lowfat sour cream, lemon juice and fresh minced tarragon. Adjust the seasoning.
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