>> 4 or 5 stalks of celery (diced)
>> 3 onions, finely chopped
>> 10 cups chicken stock
>> 2 large lobster mushrooms, chopped into small pieces (about 1 cup when chopped up)
>> 1/4 cup butter
>> 1/4 cup parboiled, uncooked rice
>> 1 tsp. turmeric powder
>> Sea salt and pepper to taste
>> Hot sauce to taste
Put soup stock in a large pot and bring to a slow boil over medium to high heat. Once at a boil, add rice, reduce heat to low and simmer.
Meanwhile, sauté lobster mushrooms for 3 minutes in 1/4 cup melted butter. Add in the celery and continue to sauté another 3 minutes. Finally, add in the onions and sauté another 3 minutes.
Add to soup broth and stir.
Next, add the turmeric, and season with sea salt and pepper to taste. Let simmer 30 minutes.
Serve. If desired, add a dash of your favourite hot sauce.
Ingredient Tip: If you haven't enough lobster mushrooms then add more onions or celery. Also, if you like that added taste of butter in soup, then sauté the vegetables in 1/3 to 1/2 cup butter.
Wild Edibles in Recipe:
Wild Fungi in Recipe: Lobster Mushroom
Edible Trees and Shrubs in Recipe:
Recipe Category: Soups
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