Ingredients:8 ounces baby portabello mushrooms
4 ounces shitake mushrooms
1 teaspoon olive oil
2 carrots, coarsely chopped
1 potato, coarsely chopped
2 large onions, 1 coarsely chopped for stock
1 clove garlic
1/2 teaspoon dried thyme
1 and 1/2 tablespoons butter
3 tablespoons flour
1 and 1/2 cups fully cooked brown rice
1/3 cup whipping cream
1/3 cup milk
sliced green onions, for serving
Directions:
Remove stems from mushrooms to use for the stock. In a large pot, saute over medium heat the mushroom stems, carrots, potato, 1 coarsely chopped onion, and garlic. Saute for ten minutes, stirring often. Add 4 cups water and thyme. Add salt and pepper to taste. (I used about 1/2 teaspoon of each.) Bring to a boil, reduce heat and simmer for 1 hour. This will be the stock for the soup. You need 4 cups so add water if you don't have enough.Strain and set aside. (This can be done ahead of time and frozen or refrigerated.) In a large pot, melt butter over medium heat. Mince remaining onion and slice mushrooms and add to pot. Cook for about five minutes, or until softened. Add flour and cook for two minutes, stirring constantly. Add broth and bring to a boil, reduce heat and simmer for ten minutes. Stir in brown rice and warm through. Add cream and milk and warm through without boiling; season to taste with salt and pepper. Garnish with sliced green onions and serve.
