Brown Rice, Onion, Mushroom, and Spinach Soup
Yield: 4 servings
4 tb peanut oil
2 c onion(s), finely chopped
10 oz mushrooms, cleaned halved, sliced crosswise
1 garlic clove(s), crushed
1 tb (to 2 tbs) parsley, chopped
salt and pepper to taste
4 c chicken broth
1 c cooked short-grain brown rice
1 c spinach leaves packed, washed, trimmed
1 tb soy sauce or to taste
1 ts oriental sesame oil
2 ts sesame seeds, toasted
Heat 2 tbs oil in a large heavy saucepan and add th onions. Cook,
covered, over low heat, stirring frequently to prevent browning,
until the onion are pale gold and very soft, about 25 min.
Heat remaining 2 tbs oil in a large non-stick skillet. Add the
mushrooms and saute, stirring, until the mushrooms are lightly
browned, about 5 min. Stir in the garlic and saute 1 min more.
Season with parsley, salt and pepper.
Stir the mushrooms into the onions. Add the broth and the cooked
rice. Simmer, covered, over medium heat for 15 min, then stir in
the spinach. Season with soy sauce and sesame oil.
Ladle into bowls and sprinkle with toasted sesame seeds.