Fragrant brown rice and mushroom soup (6 hours)

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Fragrant Brown Rice and Mushroom Soup

 

3/4 cup long-grain brown rice

6 ounces mushrooms, finely chopped

1 medium onion, finely chopped

1 large stalk celery, finely chopped

1 teaspoon ground mustard

1 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/8 teaspoon ground cardamom

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

6 cups vegetarian bouillon or stock

1/3 cup chopped fresh cilantro leaves

1/4 cup nonfat plain yogurt

3 tablespoons finely chopped green onions, including some tops

 

Combine all ingredients, except cilantro leaves, yogurt and green

onions in a 3 1/2 quart slow cooker. Cover and cool on LOW 5-6 hours

or until rice is tender. Stir in chopped cilantro. Ladle into soup

bowls and garnish each serving with a dollop of yogurt and chopped

green onion. Makes 8-10 servings.

 

SOURCE: Healthy Crockery Cooking by Mable Hoffman

NOTES: Original recipe suggested beef broth