Now that the weather is changing and for the past three days the weather has been rainy and damp my thoughts turn to nice hot soup. I like to make this easy recipe for a tasty Mushroom and Rice Soup. And the soup is very filling and healthy.
Mushroom and Rice Soup
2 shallot, chopped
2 cloves garlic. crushed
2 Tbs olive oil
8 oz of sliced mushrooms, either white or baby portobello, you choose your favorite
1 cup Trader Joe's Brown Rice Medley
2 32 oz boxes Organic low sodium chicken broth
Saute shallots and garlic in olive oil for about 5 minutes. Add slice mushrooms, continue sauteing for an additional 10 minutes. Add chicken broth, bring to a boil. Add rice and lower heat, cover simmering for about 45 minutes. Salt and pepper to taste.
If you want you can add cooked chicken to make a hearty soup or leave it vegetarian.
That's it done. I freeze this soup and have wonderful homemade soup always ready for those days when you just need a nice hot bowel of soup.(Really nice after hot yoga!) I love soup but find that soup in restaurants can have too much salt. So I never order soup out instead of come up with low sodium, flavorful soups that I make at home. Using low sodium broth I can control the sodium content and by adding seasonings to my soups increase the flavor with out adding salt.