For better results use Earthaholic Black Rice.
It's December and when everyone is already in a Festive mood, what's better than sitting together with family on a cozy Sunday evening enjoying the piping hot soup?
Next is the soup series is this amazing version of creamy Mushroom Soup.
Cuisine - Asian
Course – Main Course, Soup
Active Time – 35 minutes
Total Time - 60 minutes
Servings – 4
Grab these ingredients before we get started
½ cup Earthaholic Black Rice
1 ½ cups of Water
5 cups Sliced Fresh Mushrooms
4 cups Vegetable Stock
½ cup Chopped Onion
1/4 teaspoon Dried Thyme
6 tablespoon Salted Butter
2 tablespoons Corn Starch
1/2 teaspoon Ground Black Pepper
1 cup Fresh Cream
1 cup Milk
Salt to Taste
Step 1: Let’s Get Started
Wash and rinse the Earthaholic Black Rice
Heat 1 ½ of water in a saucepan on high flame, and add washed rice to it, once it starts boiling lower the flame, cover the rice and cook for about 20-25 minutes.
Meanwhile, in another heavy bottom saucepan add 3 tablespoons of butter sauté mushrooms, and onion for about 5 -10 minutes, add thyme, and vegetable stock, and cook the vegetables
Add the3/4th of the cooked rice and hot cooked mushroom mixture carefully into a blender jar or food processor and blend until creamy.
Melt the remaining butter in the same saucepan, add corn starch and saute until smooth add salt and pepper, milk, and fresh cream and mix well, add mushroom mixture.
Bring soup to a boil and cook continuously, until thickened, and add salt & pepper if needed.
Add the remaining 1/4th of cooked black rice and serve hot.
Tips
You can take mushrooms of your choice.
You can add lemon juice at the end to enhance the taste.
You can cool the cooked rice and mixture completely and blend.
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