This soup always makes me feel better and is very easy to make, which makes it workable when you don't feel so hot over the hot stove. Most of the veggies are done just enough to enjoy their flavor, and not turn them into mush. Nothing worse then attempting to eat something texture-less when you have lost your control of your taste buds already.

Serves 4

4 cups of chicken stock
1/2 cauliflower head, broken up into florets
1 carrot, sliced into circles (thickness of 2 nickels)
1/4 cup of dry porcini mushrooms, chopped
1/4 cup of rice
1/2 cup of frozen fresh peas
1 tsp flour
cilantro sashay
coriander powder
fennel powder

Bring chicken stock to a boil and change to medium heat. Add rice and mushrooms and let boil for 5 minutes. Add in the cauliflower and carrots and let boil for 6 minutes. Temper flour with a little of the soup in a cup and then add back to the pot (so it doesn't form into a lump, but actually serves to thicken). Add in herbs and cilantro. After 2 minutes remove the cilantro and turn off the heat. Add in the frozen peas. Serve with heavy cream.


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