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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Usually on the weekends I make a soup. I try to clean out my fridge so when I go grocery shopping I know what to get. This is my latest creation made from almost nothing. I made this soup on Sunday and we ate it on Tuesday. Read more . It was SO good! Enjoy! Ingredients:
1 tblspn olive oil |
8 cloves garlic-split |
8 ounce package white button mushrooms-quartered |
8 ounce package baby bello mushrooms-quartered |
generous two handsful dried shiitake mushrooms |
1 smallish red onion-sliced |
1/4 cup aborrio/risotto rice |
2 vegetable boullion cubes or any other substitute you prefer |
seasonings: i used thyme, rosemary, sea salt, and fresh ground pepper |
8 cups water |
Directions:
1. Turn on oven to 350
2. Dice onions
3. prep garlic- I mash the garlic with my knife to remove the skins. (It helps get out any leftover frustration ^_^)
4. Quarter shrooms
5. toss above ingredients with seasonings and olive oil
6. place veggies in roasting pan and place in oven for about 20 minutes or until softened. (Your kitchen is going to smell amazing!)
7. Meanwhile prepare the shiitakes-(I bought a big bag at Costco and it has lasted me a long time)
8. Place shiitakes in soup pot with six cups water, bring to a boil, then reduce to simmer
9. When roasted veggies are done add to shiitake broth
10. Add boullion cubes and 2 more cups water
11. bring to a boil, reduce to simmer for about 30 minutes
12. Add rice, bring to another boil and then reduce to simmer until rice is tender.
13. *The rice will cook quickly. Sometimes I cook a separate pot of rice to serve with my soups so the rice doesn't get soggy.
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