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’.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
18 oz. pkg.Baby Bella or white button mushrooms wiped clean and sliced
3cupsfresh spinach leaves rinsed well, and coarsely chopped Note: 3 cups of frozen, chopped spinach, thawed, may be substituted.
salt, black pepper, Aleppo red pepper, or a dash of cayenne, and dried oregano to taste
lemon wedgesfor 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.