This lighter take on the classic cream of mushroom soup adds more flavor and is perfect with the sweet and cheesy brie and apple crostini. This recipe uses rice to thicken and add a creamy consistency to soup without adding cream. Use Vegetable stock for a vegan soup.
Photography By: Ricardo Torres
2 portobella mushrooms
4 Tablespoons of Aged Balsamic Vinegar
1 lb. or button or cromini mushrooms
4 cups of chicken stock
1 cup of basmati rice
4 sprigs of thyme
4 cloves of garlic minced
2 onions small dice
Salt and pepper
We Olive Extra Virgin Olive Oil Truffle Oil to Garnish
Creme Fraiche and Chives to Garnish
2 granny smith apples matchstick slices
thin slices of brie cheese
We Olive Extra Virgin Olive Oil
Preheat ove tno 375* In a roasted pan lay mushrooms and drizzle with balsamic and evoo. Salt and pepper. Roast for 25 minutes. Can be done ahead of time.
In a large stock pot, add olive oil and saute onions for 5 minutes. Add garlic and remove thyme leaves from thyme add basmati rice. Toast for 2 minutes.
Add stock and mushrooms with juice to rice. Simmer covered for 15 minutes.
Puree until desired consistency. Garnish with Creme Fraiche, Chives and Truffle Oil.
Crostini- Lay apples slices and thin slice of brie on toasted crostini. Drizzle with Olive OIl and toast in oven for 5 minutes.