wild mushroom and rice soup

My Beloved was not feeling hungry on Saturday evening.  I decided to make a simple meal.  He really likes mushrooms therefore I decided to tempt him with a mushroom soup.  I made this out of the freezer and pantyr and it turned out very well.  The rice I used was arborio which is used for risotto.  It made the broth thick so the soup had a heartier quality to it.  Not stew but a very thick soup.  I am not a very bit mushroom soup fan and I liked this.

Wild Mushroom and Rice Soup

1 quart homemade broth - I used beef that had a few bits of meat in it

1 quarter onion minced

4 cloves garlic minced

6 dried wild mushrooms, dice or mince

1/4 cup arborio rice

2 to 4 tablespoons olive oil

1 teaspoon salt or to taste

1/2 teaspoon black pepper or to taste

In a medium pan, pour the oil and heat over medium high heat.  Add the onion and let brown.  Add in the mushrooms and let get coated with oil.  Add the rice and garlic.  Let the garlic brown a little bit and make sure all the rice is covered in oil and starting to turn translucent.  Add the broth.  Bring to a boil.  Turn down to a simmer and let cook for 30 minutes or until the rice is done.  Season with salt and pepper.  The amount you will need will depend on how the broth you use is seasoned.

I served this with toast and gluten free crackers.  It was quite lovely.