Cream of rice soup with curry

4 servings

Ingredients

Quantity Ingredient
1 cup Basmati rice
½ ounce Dried porcini
1½ teaspoon Salt
½ teaspoon Sugar
2 tablespoons Soy sauce
2 larges Red bell peppers
3 tablespoons Lemon juice
½ ounce Watercress,
Stems removed
1½ teaspoon Vinegar
¾ cup Heavy cream
½ teaspoon Roasted sesame oil
½ small Onion(s), thinly sliced
2 teaspoons Curry powder
1 teaspoon Paprika
2 cups Milk
1 tablespoon Sugar
½ teaspoon Salt
Oriental fish sauce
To taste
1 tablespoon Cornstarch blended with
1 tablespoon Cold water (opt)

Directions

RED PEPPER PUREE

WATERCRESS SAUCE

Red Pepper Puree:

Preheat the broiler. Place the peppers in a pan and put in the broiler. Broiler for 10-12 min, or until the skins shrivel and begin to blacken. Remove the peppers; place them in a paper bag and let cool. Peel the skin entirely from the peppers, then slit them open and remove the stem, seeds, and veins. Place the roasted peppers in a blender or food processor and add the lemon juice, sugar, and salt.

Blend to a smooth puree. Set aside.

Watercress Sauce:

In a blender or food processor, combine the watercress, 2 tbs water, and the vinegar until pureed. Pour into a medium saucepan and add the cream. Bring to a simmer and add fish sauce to taste. If necessary, thicken lightly by adding the cornstarch mixture and cooking until slightly thickened. Keep warm.

Cream of Rice Soup:

Bring 5 cups of water to a boil in a large pot. Add the rice while stirring, bring back to a boil, then turn down to a simmer. Cover and cook for 30 min.

While the rice is cooking, place 2 cups of water in a small saucepan.

Add the porcini, salt, sugar, soy sauce, sesame oil, onion, curry powder, and paprika. Bring to a boil, then turn down the heat and simmer for 20 min.

Combine the cooked rice with its liquid, the mushroom mixture with its liquid, and the milk in a blender. Blend until smooth, adding more milk if necessary and adjusting for salt.

Stir in 3 tbs red pepper puree. Put into bowl and swirl a teaspoon of watercress sauce in each.

Note: You may substitute any fresh herb for the watercress.

A Cook's Book of Mushrooms

by Jack Czarnecki

ISBN 1-885183-07-0

pg 90

Submitted By DIANE LAZARUS On 11-19-95

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