Raw Mushroom Soup With Turmeric Rice

This is rustic soup is made from raw Brown mushrooms that are puréed with boiling vegetable broth. Serve each bowl alongside brown rice cooked with a pinch of turmeric to make it more nutritious and hearty. Make this recipe today to create a soup that celebrates the unique umami flavor of mushrooms.

RAW MUSHROOM SOUP WITH TURMERIC RICE [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1.8 pounds Brown Button mushrooms
• 3 cups of water
• 7 ounces dry brown rice
• 2 bay leaves
• 3 sprigs thyme
• 3 sprigs of rosemary
• 1 large red onion
• 2 cloves garlic
• 2 tablespoons tamari
• 1 tablespoon extra virgin olive oil
• 1 teaspoon turmeric
• Himalayan pink salt
• Black pepper
• Leek sprouts, to serve

PREPARATION

1. Soak rice for at least 4 hours (you can skip this step, but this is going to reduce phytic acid). Drain and rinse rice, then put it in a saucepan, cover it with cold water and bring it to boil. Salt the water and cook until al dente, adding turmeric to the boiling water 5 minutes before rice is going to be fully cooked. When cooked, season it with olive oil and set aside.
2. Roughly chop the onion and put it in a pot. Cover with cold water and add thyme, rosemary, garlic, and bay leaves. Boil for 10 minutes. Discard the bay leaves.
3. Clean the mushrooms and put them in a blender. Add broth and tamari and blend on high speed for 30 seconds to 1 minute. Taste it and add a little salt if necessary.
4. Divide the soup into 4 bowls, top with cooked rice, turmeric, and leek sprouts. Serve warm.

http://www.onegreenplanet.org/vegan-recipe/raw-mushroom-soup-with-turmeric-rice/