>> 3 medium-sized carrots (diced)
>> 4 or 5 stalks of celery (diced)
>> 3 chopped onions (sauteed in butter or oil of choice)
>> 8 cups chicken stock
>> 2 large lobster mushrooms, chopped small (about 2 cups)
>> 1/4 cup uncooked rice
>> 1 tsp. turmeric powder
>> Sea salt and pepper to taste
>> Hot sauce to taste
Bring soup stock to slow boil. Add carrots and celery then turn stove heat to medium.
Saute onions in butter 5 minutes. Add to soup mixture. Add more butter to the frying pan then saute the lobster mushrooms for 5 to 8 minutes. Add to the soup.
Next, add the rice and turmeric, bring to a simmer. Season with sea salt and pepper to taste. Let simmer 30 to 45 minutes.
Serve. If desired, add a dash of your favourite hot sauce.
Wild Edibles in Recipe:
Wild Fungi in Recipe: Lobster Mushroom
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