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
- 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)
- 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.