A few days ago it was still quite actively heating season, so I tried yet another new soup recipe.
Chicken, mushroom
cauliflower rice soup
Adapted from Parade magazine
Ingredients
1 sweet potato, peeled and diced
2 cups water
1 tablespoon olive oil
3 medium carrots, chopped
3 celery stalks, chopped
8 ounces cremini mushrooms
½ yellow onion, chopped
3 cloves garlic, minced
4 cups broth
1 teaspoon salt
½ tablespoon chopped fresh rosemary
½ tablespoon chopped sage
½ tablespoon fresh thyme leaves
2 chicken breasts, cooked and shredded
16 ounces cauliflower rice
Method
Cook sweet potato in 2 cups water until fork tender. Puree potato and cooking
water in blender or food processor. Set aside.
In large heavy pot, heat olive oil over medium heat. Add carrots, celery, mushrooms and onion. Cook until mushrooms and onions are softened. Stir in garlic and cook for a minute.
Add broth to vegetables in pot along with salt and all of the herbs. Cook until vegetables are tender.
Add chicken breasts, cauliflower rice and sweet potato puree and cook about 10 minutes until cauliflower reaches desired state of tenderness.
Rating: Not actively bad, flavorwise. A trifle drab in terms of looks. As for texture, the cauliflower rice looks more like barley than rice, and based on that visual cue, I really wanted it to be barley. I’m not sure I would make it again. If I did, I would substitute more broth for the water in the sweet potato puree in an effort to bolster the flavor.
