SPRING HAS SPRUNG!
LEMONY BABY BELLA & SHIITAKE MUSHROOM SPINACH SOUP
2 cups long grain Basmati brown rice
3 quarts organic chicken stock
3 cloves minced garlic
1 bunch carefully washed and sliced leeks
8 oz. sliced Baby Bella mushrooms
8 oz. shiitake (stem removed) mushrooms
1 Tbsp. minced fresh rosemary
1 cup dry vermouth (or white wine)
juice of 1 fresh lemon
1 (15-oz) can cannellini beans (white kidney)
10 oz. stemmed baby spinach leaves
coarse salt & freshly ground pepper
freshly grated Parmesan cheese
- Bring 4 cups of chicken stock to boil. Add rice, return to boil, reduce heat and simmer, covered, 30 minutes.
- While rice is cooking, saute leek in olive oil until tender. Add garlic and mushrooms; cook 5 minutes, stirring occasionally. Add remaining broth and rosemary and bring to boil. Reduce heat and stir in cooked rice, cannellini beans, vermouth, and lemon juice. Simmer, partially covered, 10 minutes for flavors to blend.
- Add spinach, salt & pepper, and cook until slightly wilted. Ladle into serving bowls and top and pass a hunk of Parmesan cheese and the cheese grater. Serve with a crusty loaf of Artisan multi-grain bread.