Mushroom and rice soup with English herbs (Renaissance Blend Olive Oil)
/This soup was so delicate and satisfying it is deceiving how easy it is to make. You can whip this up quickly once you have the base ingredients ready to go.
What you will need:
one pound of mushrooms, any will do but we selected Cremini
one large zucchini squash, grated
one cup of brown rice, pre-cooked and set aside
six cups of vegetable broth (low salt is recommended)
three green onions, chopped
salt and pepper to taste
Optional: sour cream
Instructions:
Prep Mushrooms: Set aside 3-4 mushrooms you can sauté later for topping. Slice the remaining mushrooms. Use a large 3-4 quart sauce pan to make your soup. Cover the bottom with a thin layer of enfuso Renaissance Blend olive Oil. Add the sliced mushrooms and cook over medium/low heat until the mushrooms release most of their liquid, are softened and slightly brown.
Soup: Add the following to the cooked mushrooms in the sauce pan.
vegetable broth
brown rice
grated zucchini
about 2/3 of the chopped green onion
2 tablespoons of enfuso Renaissance Blend Olive Oil
Several turns of fresh cracked pepper and a few pinches of salt
Cover and allow the soup to simmer for about 15 minutes.
Serve:
While the soup is simmering, coarsely chop the mushrooms you set aside and sauté in a non-stick pan over medium low heat until brown and crispy. Set aside for topping.
To serve, place soup in a bowl. Top with some of the crispy mushroom and the left over green onion. Drizzle with more enfuso Renaissance Blend Olive Oil. Optionally, add a dollop of sour cream.
This is delicious with crusty bread or crispy crostini. A light salad on the side and your meal is complete.
