French Red Mushroom Soup (Print Version)
# Ingredients:
→ Key Components
01 -
½ cup of Camargue red rice
02 -
1 heaping tablespoon of tomato paste
03 -
1.5 liters (or as needed) of water for the soup
04 -
100 ml of crème fraiche or cooking cream
05 -
1 red onion (large), finely chopped
06 -
300 grams of mixed mushrooms (ceps, shiitake, oyster, Nameko)
07 -
3 tablespoons of olive oil
→ Seasonings
08 -
1 tablespoon of cumin powder
09 -
2 tablespoons of finely chopped parsley
10 -
1 teaspoon of sweet paprika
11 -
A pinch of nutmeg
12 -
1 tablespoon of dried mint
13 -
Sea salt and black pepper, as much as you like
# Instructions:
01 -
Warm the olive oil in a deep soup pan over medium heat. Toss in the chopped onion and cook until it turns golden. Add the mushrooms and stir for a few minutes until they soften up.
02 -
Stir the rice into the pot, followed by the water (adjust the amount based on the thickness you want) and the tomato paste. Let it all come to a boil. Lower the heat, cover, and let it cook gently for 40–45 minutes, or until the rice is done.
03 -
When the rice is ready, take the pot off the heat. Stir the crème fraiche or cooking cream into the hot soup until it is well blended. Let it simmer again for another couple of minutes on low heat before taking it off the stove.
04 -
Sprinkle in parsley, cumin, nutmeg, mint, sweet paprika, and a good amount of salt and pepper. Give the soup a gentle final stir, then ladle it into bowls and enjoy with some crusty bread.
# Notes:
01 -
Use frozen mushrooms straight from the freezer—there’s no need to thaw them first.
02 -
Get a creamier taste by using heavy cream instead of cooking cream or crème fraiche.
03 -
Want a thicker soup? Use less water. Thinner? Add more water until it’s just right for you.