Rustic Mushroom Soup

True confession time, I've never been fond of mushrooms... I know-really?!? Well, every once in a while the Baby Bellas (immature crimini) are just too pretty to pass by so I grab a pack, and I'm never sorry I did.

Rustic Mushroom Soup

This is a very flavorful soup that could be called cream of mushroom if you choose to add more dairy, 

I'll just stick with calling it mushroom soup for now:@)

Rustic Mushroom Soup for two
2 tsp olive oil
1/3 C onion, diced
1 large clove garlic, minced
8 oz pack of Baby Bella mushrooms, stems trimmed and thinly sliced
1/4 tsp dried thyme, crushed between fingers
1 1/2 C water
1 tsp Chicken Better Than Bullion
2 Tblsp uncooked long grain rice
1/2 C milk-or Half and Half or cream
2 tsp flour
2 good hearty shakes of soy sauce
2 tsp butter-optional but recommended:@)
S&P to taste

1. Preheat a wide pot (I use 3.5 quart), add olive oil and onion, cook about 5 minutes.
2. Add garlic and constantly stir for a minute or so.
3. Add the mushrooms and you will notice that they immediately suck up any moisture in the pot. That's ok, just make sure the heat is on medium and stir them around until they begin to give off their own juices. About 5-8 minutes.
4. Add thyme.
5. Add water and chicken base, bring to a boil.
6. Add rice, reduce to simmer and cover pot. Cook until rice is done 15-20 minutes.
7. Add 2 really hearty shakes of soy sauce.
8. Mix milk/Half and Half/cream with flour until lumps are dissolved. Add to soup, bring back to gentle boil so the soup thickens a bit.
9. Add butter if using.
10. Add salt and pepper to taste if needed.

Notes:

• This makes approximately 2 1/2 cups.
• If you like pureed soups, let 'er rip!
• The soy sauce really adds a nice little "something" to the soup, you might even decide to add a third shake.

Eat well and have a happy day:@)