French Red Rice Soup (Print Version)
# Ingredients:
→ Seasoning
01 -
1 tbsp. cumin powder
02 -
pinch of nutmeg
03 -
1 tsp. sweet paprika
04 -
1 tbsp. dried mint
05 -
2 tbsp. fresh parsley leaves, finely chopped
06 -
sea salt and black pepper, as needed
→ Main Ingredients
07 -
½ cup Camargue Red Rice
08 -
1 large red onion, finely chopped
09 -
100 ml crème fraiche or cooking cream
10 -
1 heaping tbsp. tomato paste
11 -
3 tbsp. olive oil
12 -
300 g mixed mushrooms (oyster, shiitake, ceps, and Nameko)
13 -
1.5 liters of water for cooking, adjust as needed
# Instructions:
01 -
Add water to the pot based on the consistency you prefer. Stir in the red rice and mix in the tomato paste. Bring the pot to a boil, then lower it to a gentle simmer. Let it bubble away until the rice is tender, which usually takes 40–45 minutes.
02 -
Warm up the olive oil in a big soup pot over medium heat. Toss in the chopped red onion and cook it until it softens to a golden hue. Add in the mushroom mix and let it cook for a few more minutes until the mushrooms are tender.
03 -
Turn off the heat and stir the crème fraiche or cooking cream into the soup. Mix everything until smooth. Put it back over low heat and let it simmer for another couple of minutes.
04 -
Add the fresh parsley, dried mint, paprika, nutmeg, cumin, and a dash of sea salt with black pepper. Stir everything well before serving up. Pair with some crusty bread and share it warm!
# Notes:
01 -
You can use fresh mushrooms or grab some from the freezer. No need to thaw if using frozen ones.
02 -
Swap the cooking cream for heavy cream or crème fraiche if you'd like a deeper flavor.
03 -
Use less water if you want it creamier, or add more water for a thinner consistency.