There’s something really wonderful about being in the kitchen during the winter months. I love how it warms me up, keeps my belly full and my imagination runs wild. I have recently started getting into the habit of setting aside full days to spend in the kitchen and cook/experiment with around 3-4 different dishes. This means that I don’t have to cook for the few coming days, which gives me then the opportunity to get into the zone of deep concentration for writing articles and our next book!
This mushroom and thyme soup was inspired by a generous bunch of thyme I bought at the farmer’s markets a week prior. I had been making multiple recipes with thyme like this immune boosting tea and this French lentil and mushroom stew. Whatever I don’t use, I’ll hang upside down and dry. This way I can pop it into a little glass jar and store in my spice cabinet for use over the coming months.
You might be wondering why I didn’t blend this soup at the end? It’s because it has a lovely texture to it as is with the mushrooms, rice and zucchini. You can, of course, blend it if you’d prefer it that way. It goes beautifully with some bread or on its own.
This is the amount of thyme that I used for this soup. Remember to pull out the stalks/branches out once it finishes cooking. The leaves will fall off by the end of the cooking process and stay in the soup.
- 1/2 cup brown rice
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 250 gr mushrooms, sliced
- 2 cups firmly packed (approx 1 medium sized) zuchhini, grated
- 2 sprigs fresh thyme (see image above for guidance)
- 1 tsp powdered stock
- 6 cups boiling water
- 1/2 tsp pepper
- Salt to taste
- Rinse the rice and put in a small saucepan to cook. Put 1 cup of water to 1/2 cup of brown rice. Bring to boil and then reduce to a simmer.
- While the rice is cooking, start on the soup.
- In a large saucepan on medium-high heat, add in the oil, onions, and garlic, placing the lid on completely. Let the steam help cook the onion and garlic, stir after a couple of minutes.
- Add in the chopped mushrooms and place lid back on again. This will help to sweat down the mushrooms and create a bit of a sauce down the bottom of the pan. Cook for 3-5 minutes.
- Add in the grated zuchhini and stir well.
- Add in the thyme, stock and water. Bring to a boil, then reduce to a gentle simmer. This should take about 10 minutes.
- Around this time, the rice would have finished cooking and you can add it in. Simmer for a further 20 minutes.
- Add in pepper and salt to taste.
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