How did it happen? Yes, it’s six degrees out right now, but I’m not blaming the deep freeze weather for our sudden glut of soup. We’ve eaten soup every day this week, for lunch, for dinner. Then it dawned on me, this Country Mushroom Soup ended up to be the gateway drug. As soon as we finished the pot, we wanted more soup. Which then led to a bowl of Mulligatawny, And I’m already planning to make this White Bean and Ham Tortellini Soup.
But I’m not worried at all, we can quit anytime we want.
The secret weapon that brings this brothy, earthy soup to stardom is the Sherry. It elevates the level to fragrant, luxurious and wonderfully slurp worthy. Easy and healthy, let’s take a look:
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion rough chopped
- 1 pound button mushrooms wiped clean and sliced
- 1 Tablespoon fresh thyme leaves
- 1/3 cup brown rice
- 7 cups chicken broth
- 1/4 cup dry Sherry
- Salt and pepper to taste
Over medium high heat, heat a dutch oven until just getting hot. Add butter and olive oil. When oil mixture is hot, add onion and brown rice. Toast the onion and rice stirring constantly, about 5 - 6 minutes. Turn the heat down to medium and add the mushrooms. Cook until just browned. About 5 minutes more. Stirring frequently. Add broth and thyme and simmer covered about 25 minutes or until rice is tender.
Stir in Sherry and season with salt and pepper. Simmer on low uncovered for 10 minutes.
Country Mushroom Soup …It’s what’s for Dinner.
Looking to pad that mushroom soup recipe database? Take a look at: