Mushroom Brown Rice Soup
It’s soup season! Today I made a mushroom and brown rice soup with a few items I had handy. The best thing about soup is that almost anything goes. Feel free to add or subtract what you have to make it your own. Here’s what I did.
Mushroom Brown Rice Soup
INGREDIENTS
Fair Shares:
Mushrooms!
1/2 cup brown basmati rice
1 tbsp soy sauce
1 tsp olive oil
2oz Quark
OTHER INGREDIENTS
1 tbsp Better than Bouillon Mushroom soup base
4 cups water
1/2 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1/2 tsp garlic powder
Salt and pepper to taste
METHOD
Add soup base to water in a bowl and stir to combine. Sauté onion in olive oil in a Dutch oven. Add celery and carrot, stirring for a few minutes. Add mushrooms and stir. Add broth, soy sauce, garlic powder, and salt and pepper. Add rice and bring to a boil. Reduce to simmer and cover for 40 minutes. Remove lid and add 1 cup liquid from soup with the quark to a blender. Puree till combined and add back in to soup. Taste and adjust seasoning.
Serve with Union Loafers bread 
Pro tip: save the inside stalks of the celery with the leaves for soup. That savory goodness adds a depth of flavor.
