Spinach, mushroom, and brown rice soup is super-easy to make – in addition, it’s healthy, filling, and is suitable for Lent.

Based on the ingredients I had on-hand, I’ve adapted this recipe from Lena Tashjian’s ‘Stinging Nettle and Potato Soup’ recipe found in her cookbook, ‘The Vegan Armenian Kitchen Cookbook’.

By the way, if you’re not a fan of brown rice, (1/2 cup) brown or green lentils, or (1/3 cup) short-grain white rice may be used in its place.

Spinach, Mushroom and Brown Rice Soup

A super-easy to make soup – in addition, it’s healthy, filling, and is suitable for Lent. This recipe is an adaptation of  Lena Tashjian’s ‘Stinging Nettle and Potato Soup’ which is in her cookbook, ‘The Vegan Armenian Kitchen Cookbook’.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Soup

Ingredients

  

• 3 Tbsp. oil
• 1 8 oz. pkg. Baby Bella or white button mushrooms (wiped clean and sliced)
• 1 medium onion (finely chopped)
• ⅓ cup brown rice (do NOT use instant brown rice)
• 2 cloves garlic (minced)
• 5 cups water ( vegetable broth)
• 3 cups fresh spinach leaves (rinsed well, and coarsely chopped Note: 3 cups of frozen, chopped spinach, thawed, may be substituted.)
• 2 Tbsp. lemon juice
• salt, black pepper, Aleppo red pepper, or a dash of cayenne, and dried oregano (to taste)
• lemon wedges (for serving, optional)

Instructions

 

• Heat oil in a skillet on medium heat. Saute`mushrooms and onions until mushrooms soften and onions are translucent. Add garlic and seasonings to taste; stir. Cook an additional 2 minutes. Turn off heat and set vegetable mixture aside.
  
• In a large pot, bring the water (or vegetable broth) to a boil. Stir in the rice and stir. Cover pot and reduce heat to low.  Cook, stirring from time-to-time, for 30 minutes. (FYI: Brown rice generally takes about 45 minutes to cook.) As liquid begins to evaporate, add a little more water or vegetable broth.
• Stir in the vegetable mixture, lemon juice and spinach. Cook, covered, another 10-15 minutes, or until the rice is completely cooked. Taste and adjust seasonings, if necessary. 
  
• Serve with lemon wedges, if desired.

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