My shipping container isn’t due to reach Denmark for a couple more days, then it needs to clear customs, but I’ve borrowed a knife, a plate, a bowl, a set of utensils, and a pot, so my kitchen is open!!!
Danish summer so far is not at all what I was expecting. This week has been cold, rainy, and perfect soup weather, so the inaugural cooking expedition in my new kitchen was this rich mushroom soup that I improvised from a recipe my sister sent me…
Mushroom Soup with Brown Rice Recipe
1 – 2 onions, chopped
1 lb. mushrooms
2 cups veggie stock
2 t dried dill
1 T paprika
1 T soy sauce
1 1/2 cups milk
3 T flour
1/2 t salt
2 t lemon juice
1/2 cup crème fraiche
1/2 cup brown rice, cooked
ground black pepper
Melt a bit of butter over medium heat, add the onions and sautè for 5 minutes or so. Add the mushrooms and sautè another 5 minutes. Since I didn’t have a fancy mix of mushrooms, I used a combo of sliced and coarsely chopped white mushrooms to add texture.
Stir in the stock, dill, paprika, and soy sauce and simmer for 15 minutes.
Whisk together the milk and flour and stir it into the soup. Cover and simmer another 15 minutes, then stir in the rest of the ingredients and heat it through.
It kind of tasted like beef stroganoff, minus the beef :)
I wanted to post pics of my new place, but there’s not much to see at the moment. One thing I know for sure is that I love my new kitchen… it’s not only beautiful, but it has a perfect work triangle and tons of well conceived storage.
Yum, that soup recipe looks delicious! Thanks for sharing the recipe.
So great to hear that you love the new kitchen, and are making the best of soup weather. I hope that some good garden weather will come your way soon.
What is creme fraiche?
It’s the closest European substitute for sour cream. In the US, it’s pretty much a more expensive/gourmet version of sour cream that doesn’t contain thickeners like enzymes and gelatine, which aren’t vegetarian-friendly.
The recipies on your website look amazing. Going to try the Lentil Loaf and Veg Nut Loaf on my days off. However, wanted to drop a comment about this soup. I love to cook meals for the week and sometimes that involves making 2-3 recipies. That can take time….time that I don’t always have. I have been looking for a relatively quick mushroom soup that I can complement meals with. The flavors in here look amazing and seems pretty easy to put together. I will let yoy know how it turns. Have a great week
Thanks :) You’ve chosen some excellent recipes to try (if I do say so myself)! I hope you like them as much as we do, definitely make the gravy to go with the nut roast.