Creamy French Red Rice and Mushroom Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
300 g mushroom mix (oyster mushrooms, shiitake, Nameko mushrooms, and ceps)
02 -
1 large red onion, minced
03 -
3 tbsp. oil (olive oil)
04 -
½ cup Camargue Red Rice
05 -
1 tbsp. tomato paste, heaping
06 -
100 ml cooking cream, or crème fraiche
07 -
1.5 liters of water for soup, or as much as needed
→ Seasoning
08 -
2 tbsp. fresh parsley leaves, minced
09 -
pinch of nutmeg
10 -
1 tbsp. dried mint
11 -
1 tbsp. cumin powder
12 -
1 tsp. sweet paprika
13 -
sea salt and black pepper to taste
# Instructions:
01 -
In a large soup pot, heat the olive oil over medium heat. Add the minced red onion and sauté until golden. Add the mushroom mix and sauté for a few more minutes until softened.
02 -
Pour in the water (adjust quantity based on desired creaminess). Add the Camargue red rice and tomato paste, stirring well to combine. Bring to a boil, then reduce the heat and let simmer until the rice is fully cooked (about 40–45 minutes).
03 -
Remove the pot from the heat and stir in the cooking cream or crème fraiche. Mix well, then return the pot to the stove and simmer for 2–3 minutes.
04 -
Season the soup with fresh parsley, nutmeg, dried mint, cumin powder, sweet paprika, sea salt, and black pepper to taste. Stir again and serve immediately. Enjoy with crusty bread!
# Notes:
01 -
The mushroom mix can be frozen or fresh. If using frozen mushrooms, no need to defrost before cooking.
02 -
For a richer flavor, substitute cooking cream with heavy cream or crème fraiche.
03 -
Adjust water quantity to achieve your preferred consistency—less water for a thicker soup, more for a lighter broth.