"C. James Strutz" > wrote in message
...
>
> "Weezie" > wrote in message
> oups.com...
>> Mine is called Health Soup. Enjoy:
>>
>> Start with beef, chicken or veggie broth (I like beef the best), throw
>> in some whole wheat pasta (half a handful) or jasmine rice if you'd
>> prefer it and go cut veggies. Whatever you've got in the fridge will
>> do, I usually cut up some broccoli or cauliflower, a few baby carrots,
>> crimini or white mushrooms and always shitake mushrooms- they really
>> make the soup. Cook for about 5 minutes on medium-low, or as long or as
>> little as you want, depending on how crispy you want the veggies. Last
>> step- turn off flame and prepare an egg yolk- whip it in a bowl and
>> slowly add broth to it. When you have a bowl full of eggy broth, add it
>> to the soup and stir. Add salt and pepper to taste and enjoy. Your body
>> will thank you. :-) Anyone else have any shitake recipes or anything
>> they think will taste good in my health soup?
>
> As a vegetarian, I do something similar with rice - I think of it as
> "health rice". The combination of rice and lentils comprise complete
> protein and the shitakes offer other health benefits. I don't have a
> recipe for it since I usually make it with whatever leftovers are in the
> fridge and it turns out different every time. Essentially, it goes
> something like this...
>
> 1 onion, chopped
> 1 bell pepper, chopped
> 3 ribs celery, chopped
> 4 cloves garlic, chopped
> 1 pkg fresh shitake mushrooms, chopped
> 1 cup brown basmatti rice
> 1/2 cup lentils, rinced
> 1 can diced tomatoes
> 1 cup parley, chopped
> 2 cups vegetable or mushroom stock
> olive oil for sauteing
> salt, pepper, cayanne to taste
>
> Saute the onions, bell peppers, and celery in olive oil until they begin
> to soften. Add the garlic, shitakes, and rice. Season with salt, pepper,
> and cayanne. Continue to saute stirring constantly until you begin to
> smell the aroma of the rice, about 2 minutes. Add the lentils, stock, and
> tomatoes (including the liquid) and reduce heat to medium. Cover and
> simmer until all liquid is absorbed, about 40 minutes. Stir in parley and
> reseason.
>


James...You say '1 pkg fresh shitake mushrooms, chopped'.....That's
great...But packets of Mushrooms could be 'any' weight....So...What 'amount'
of Shitake Mushrooms are 'needed' for this recipe that you have 'posted' ?

--
Bigbazza(Barry)..Oz