Kelly Rossiter
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Here we are in March now, and I'm getting pretty tired of winter vegetables. I'm also tired of scouring my grocery store for anything grown in Ontario. Visiting the farmers' market this past weekend they still had mostly Jerusalem artichokes, potatoes and celeriac for sale. I bought two local savoy cabbages last week on sale, which turns out to be a serious amount of cabbage for two people to eat. I still had some kicking around the bottom of my vegetable crisper today and I wanted to do something with it before it went bad. Luckily I had some mushrooms too, so this soup started to take shape.
This was very easy and I had soup on the table about 40 minutes after I started making it. The jalepenos gave it a nice little bit of heat, but if you like your soup hotter, you can add more of the garlic chili sauce.
Hot and Sour Mushroom, Cabbage, and Rice Soup
1 tablespoon canola oil
3 jalapeno peppers, diced
6 cloves garlic, minced
1 small lump ginger, grated
1 1/2 cups cremini mushrooms, washed and sliced
1 lime, zest and juice
8 cups chicken, or vegetable stock
1/2 cup jasmine rice
Soy sauce
1/2 head green cabbage, cut in half and shaved thin
Chili garlic sauce, to serve
- Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the mushrooms and cook for another ten minutes over medium heat, or until mushrooms are browned.
- Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.
Serve with chili or chili garlic sauce.
Difficulty Level: Easy
From The Kitchn.
Related Posts:
Soup of the Week: Jerusalem Artichokes
Soup of the Week: Stir up a Jerusalem Artichoke Soup
Soup of the Week: Baked Potato
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