Mushrooms cream, with thyme and cauliflower

Soup is still that food that we most enjoy eating here at home. It’s easy to prepare, convenient, economic and above all healthy. Yes, because we should all eat more vegetables and fruits instead of taking supplements or spend our life dieting. First of all, healthy eating is a lifestyle choice, not a phase or fashion. Nevertheless, I have one single soup recipe here in the blog … ironic right?

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So, to redeem myself of this my unforgivable failure, I leave this suggestion: a creamy mushroom soup, which more than a soup, is a meal itself. As I often don’t use potatoes in soups, I used cooked brown rice to make it creamy!
To go with it, try toasting a few slices of rye bread, and when browned, take a clove of garlic and rub it on both sides of the bread. Drizzle the toast with some olive oil and believe me: this will be the best toast that you will eat into your life!

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RECIPE FOR: 4
TIME:
45min

Ingredients:
2 Onions
2 Garlic cloves
1 Thyme branch (reserve a few leaves for the end)
1 Package of Paris mushrooms and another of Brown Mushrooms
2 tbsp of Olive Oil
Salt and pepper qs
1 Cauliflower (medium / small)
1 cup of cooked Brown Rice
1L of water

PREPARATION:
Cook the rice in advance. Drain it and set aside.
In a pan put the olive oil, the chopped garlic, the chopped onions and the thyme.
Season with salt and pepper.
Let the onions golden and add 3/4 of the mushrooms cut in half.
When these begin to gain some color, add the cutted cauliflower, the brown rice and the water.
Cook the cauliflower (20min).
Grind all (be sure to remove the sprig of thyme), and season with salt and pepper if necessary.
Add the remaining mushrooms cut into cubes and a few thyme leaves.
Serve with toasted bread.

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