Mushroom Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tbsp Butter, unsalted 1 tsp Pepper, white 2 dash Salt 1 tsp Rosemary 1 medium Carrots, raw 2 stalk, medium (7-1/2" - 8" long) Celery, raw 2 leek Leeks 438 Mushrooms, fresh 4 cup (8 fl oz) Water, tap 3 cup Chicken stock, home-prepared 2 fl. oz Sherry, dry 28 gram(s) Dried Porcini Mushrooms 40 gram(s) Roasted Chestnuts 112 gram Cremini Mushroom 0.50 serving Bob's Red Mill Almond Flour - per 1/4 Cup 7 oz miracle noodle angle hair 2 tbsp Cream heavy 1 TBSP
In a heatproof bowl, soak the dried porcini in boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel (set aside). Rinse the porcini to remove any remaining grit and finely chop.
Finely chop all other vegetable ingredients. Mince fresh rosemary.
Follow the cooking instructions for the Miracle Noodles - chop into fine bits to resemble rice.
In a saucepan, melt the butter over medium heat. Add the almond flower and stir until it makes a paste. Add the Sherry to deglaze. Add the riced miracle noodles and saute for a few minutes.
Add the chopped mushrooms, vegetables, spices, and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes.
Add the roughly chopped chestnuts and chicken stock and scrape up any browned bits stuck to the bottom of the pot.
Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes.
Add the cream and let cool slightly. If you wish it to be a creamy consistency, you can puree in a blender. I like the texture without blending.
Serving Size: 4 full lunch size portions
Finely chop all other vegetable ingredients. Mince fresh rosemary.
Follow the cooking instructions for the Miracle Noodles - chop into fine bits to resemble rice.
In a saucepan, melt the butter over medium heat. Add the almond flower and stir until it makes a paste. Add the Sherry to deglaze. Add the riced miracle noodles and saute for a few minutes.
Add the chopped mushrooms, vegetables, spices, and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes.
Add the roughly chopped chestnuts and chicken stock and scrape up any browned bits stuck to the bottom of the pot.
Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes.
Add the cream and let cool slightly. If you wish it to be a creamy consistency, you can puree in a blender. I like the texture without blending.
Serving Size: 4 full lunch size portions
Nutritional Info Amount Per Serving
- Calories: 346.8
- Total Fat: 18.3 g
- Cholesterol: 36.5 mg
- Sodium: 385.4 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 5.8 g
- Protein: 13.8 g