Rustic tofu rice soup

I grew up eating Minnesota rice soup, traditionally made with lots of vegetables, earthy curls of wild rice, cream and chicken (or Pegar, as my mother would do when my father had a good hunting season). We are very lucky, as our country is known for it's wild, hand-harvested water grass plants that bear the resemblance of edible grains. While most countries only have access to wild rice that grows commercially and harvested, one of the reasons this variety takes a long time to cook (while hand harvesting has been completed in less than 30 minutes).

This year I am happy to be able to work with home food to celebrate flexibility and tofu nutrition, creating recipes for 10 different countries that highlight inspired dishes or ingredients. It's natural to choose rice soup for my home country, and I have to say - I love the chewy cube to know just as much as a traditional meat version.


  • 2 tablespoons of olive oil
  • 1 cup diced onion
  • 3/4 cup of celery slices
  • 1 cup of carrot slices, thin coins
  • 3/4 cup chopped mushrooms
  • 3/4 tsp salt
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of black pepper
  • 3/4 cup dried rice in place
  • 5 cups of low sodium vegetable broth
  • 2 stalks of fresh thyme
  • 1 tablespoon of cornstarch
  • 1 cup half and half
  • 2 tablespoons of Dijon mustard
  • 1 box house food company knows organic, water is pressed out and cut into 1/2 inch rock
  • 1/4 chopped fresh parsley cup


  1. In a large Dutch oven, heat olive oil over medium-high heat. Add the onion and stir, cook for two minutes. Then add celery, carrots, mushrooms, and salt. Stir until the coat, and cook for 8 minutes to soften all vegetables. Add oregano, black pepper, and rice, stir to combine.
  2. Then add vegetable broth and thyme. Bring to a boil, then reduce the heat to boiling and cover. Cook for 45-50 minutes, until the rice appears and tender to bite.
  3. In a small bowl, whisk together cornmeal and half and half, so there is no lump. Then stir in Dijon mustard. Reduce the heat on the soup so that it does not boil, and slowly add a liquid mixture. Stir to combine, then add tofu and stir gently. Let it cook for 5 minutes so that it thickens. Stir in parsley and serve with crackers or bread.

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