Baby Bela Garlic Mushroom Soup with Brown Rice

Soup has a special place in my heart! My mother made the most flavorful homemade soups. She would have hot soup ready for us when we came home, frozen from playing in the snow or ice skating on the pond near our home. And she had a variety of frozen soups ready for an after school snack to hold us over to dinner. My father didn’t return home from work until six or seven o’clock, and we waited for him to eat together as a family.

Those cherished memories return to me when I make soup for my family. Maybe that is why I enjoy making soups. I am transported to my childhood sitting on a stool in the kitchen, watching my mother make magic. My repertoire of soups is extensive for so many reasons. Soups, first, are delicious, easy to make ahead, and by limiting fat and salt, very healthy!

A favorite ingredient I use often is mushrooms. I love their earthy taste and nutritional benefit. And the variety is of mushrooms is considerable. I like to use portabella mushrooms, dark and earthy, complementing the brown rice melody. My mushroom-rice soup is healthy and flavorful; I added four cloves of garlic. The aroma of sauteing garlic is so delightful!

Baby Bela Garlic Mushroom Soup with Brown Rice

2 tablespoon olive oil
4 cloves garlic, minced
8 oz baby Bela mushrooms, chopped
32 oz low salt vegetable stock
1/4 teaspoon pepper
1/2 teaspoon sea salt
2 teaspoons Herbs de Provence
1/4 cup brown rice, I used Trader Joe’s, Brown Rice Melody

Rinse mushrooms well and pat dry—heat olive oil in a medium saucepan over medium heat. Add garlic sauteing for 5 minutes on low heat. Don’t let garlic brown. Add mushrooms; continue sauteing for 10 minutes. Pour in the stock and bring to a boil. Add pepper, salt, herbs, and rice; cover and simmer on low for 30 minutes.



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