Soup
I didn't find a honey mushroom soup recipe that suited me and I was too busy to
dig thru web sites and our cookbooks so I decided to wing it. My goal was to come
up with something that used what I had on hand in the pantry and the garden with
the honey mushrooms.
What you need (substitute that's what makes it fun)
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Honey Mushrooms
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1/4 cup brown rice
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Celery stems and leaves
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Onion
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Garlic
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Carrot
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Medium tomato
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Fennel leaves
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Swiss chard
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Beef broth 3 cans
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1 cup water
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Salt & pepper
If you're really creative you can do all of this in one pot and only dirty two soup
dishes for the set asides.
Parboil the mushrooms. Discard the water and set aside. Slimy buggers aren't they?
Let them cool and chop them into pieces.
Remove the skin from the tomato. Chop and set aside.
Cube the carrot and set aside.
Sauté the onion and garlic in butter. When it softens a bit add the chopped
celery for another minute or two. Remove and set aside the mixture. Add more butter
to the pot. Add the rice and sauté until it browns up a bit. Add the mix
back to the pot along with the carrots, mushrooms and tomato.
Stir it up and adjust the quantities to suit your taste. Add salt and pepper now
it you'd like.
Add the beef broth and water. Bring it to a boil. Add the fennel leaves (I used
only a small amount) and let this simmer for about twenty minutes.
Clean the Swiss chard chard remove the stems, chop up the leaves. Add the Swiss
chard to the pot, stir, reduce the heat to low. Go out and stack firewood, cut the
grass or look for more mushrooms. It'll be done when you get back.
Goes good with fresh hot biscuits.
by Joe
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