Yield: 4 servings
|30 grams||Butter; margarine or oil|
|1 medium||Onion; chopped|
|1||Clove garlic; crushed|
|1 medium||Granny Smith apple; peeled and chopped|
|125 grams||Mushrooms; chopped|
|2||Stalks celery; chopped|
|2 teaspoons||Curry powder|
|1 tablespoon||Tomato paste|
|¼ teaspoon||Dried thyme|
|Salt and pepper; to taste|
|1 cup||Cooked Sunbrown Natural Calrose rice|
|½ cup||Evaporated skim milk|
1. Heat butter in a large saucepan. Add the onion, garlic and apple and cook gently for 5 to 6 minutes. Stir in the mushrooms and celery and cook for a further 4 minutes.
2. Stir in the flour and curry powder, cook for 2 minutes. Combine tomato paste, thyme and stock, pour into pan. Season to taste. Bring to the boil, stirring occasionally. Reduce heat. Cover and simmer for 30 minutes.
3. Puree soup in food processor in 2 to 3 lots until smooth. Stir in Sunbrown Natural Calrose rice and evaporated milk. Heat through but do not boil. Serve soup with crusty bread.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.