MUSHROOM CHOWDER

• servings: 6
• total time: 60 minutes

Ingredients

4 Tbsp rice - long grain

1.4 Litres vegetable or chicken stock

80 gms salted butter

375 gms dark mushrooms

1 large onion - peeled & chopped

125 gms carrot - grated

375 gms potato - small cubes

250 gms celery - finely chopped

Salt & ground black pepper

Just a dash of cayenne pepper

To Serve

Parsley - finely chopped

Crême fraîche or sour cream

Directions

Soak the rice in 375 mls of the stock for at least an hour

Melt the butter in a saucepan and add the sliced mushrooms and chopped onion. Cook for about 5 minutes.

Stir in the extra stock and bring to the boil. Add the grated carrot, potato cubes, celery and unstrained rice.

Bring the soup to the boil again, cover and simmer for about 40 minutes or until the rice is quite soft.

Season to taste with the salt, pepper and cayenne.

Serve in bowls and carefully add a spoonful of the sour cream to the surface of each bowl. Finally garnish with a sprinkle of finely chopped parsley.

Serve very hot.

Notes

5/10/2024 John & Narelle - Trinity Beach