Monday, July 22, 2013

Mushroom and Rice Soup

When it was time for lunch today, I decided to look into the fridge to find ingredients to make something. I immediately saw the box with about four mushrooms and the container of leftover rice. Then I started thinking.  How about a mushroom and rice soup with an Asian flair.

I put a can of beef broth in a pan and brought it to a boil. I sliced the mushrooms and added them to the broth along with a bit of soy sauce. I let this combination simmer a few minutes until the mushroom was cooked.  I added the leftover rice and brought it back to a fast simmer to heat it through. I poured the soup into a deep bowl and added a bit of hoison sauce and garlic chile sauce. It was a quick, easy and low calorie, low fat lunch. And oh, so yummy!

1 comment:

  1. YUMMY! Wow this looks really good and what a great way to use leftover rice!