Do you ever commit to something and then realize, “Oh CRAP! I don’t have time to make soup and bread for my lunch date today”? Enter this amazing soup. I’m not normally one to “create” my own recipes because honestly, I just don’t have the guts to whip something up out of thin air and hope it turns out, but a few weeks ago I had a lunch date at a friends and couldn’t get to the store, and didn’t want to show up with something store bought. So I took a chance and gathered up some random ingredients and just decided to make this gem of a soup.
- 5 cups of vegetable broth (I used Edward & Songs Garden Veggie- My father in law gave it to me, but I think you can find something similar at your local health food store)
- 1/2 sweet onion chopped
- 1/2 C chopped baby carrots
- 1-1 1/2 C Mushrooms-Chopped
- 1 cup of uncooked brown rice
- 2 tsp taste of thai red curry paste (more to taste)
- 4 ounces of Coconut Cream or 8 ounces of Coconut Milk
- Salt and Pepper to taste
- In a rice cooker or on your stovetop cook your brown rice. (1 cup brown rice to 2 cups water)
- Prepare your vegetable stock if you aren’t using homemade.
- Saute’ your onions until translucent and add to chicken stock.
- Chop carrots and add to chicken stock.
- Add coconut milk/cream and add red curry paste. Salt and Pepper to taste. Also feel free to add more curry paste if you want it spicier.
- Add mushrooms and let simmer for about 10 minutes.
- When rice is done add to pot and simmer for about 5 more minutes. At this point I do some sampling to make sure I’ve added enough salt and pepper.
- Serve and Enjoy or store in Fridge until ready to eat.
- I sometimes add a little drizzle of red chile oil to the soup when serving.
Now I just needed to make some bread. This recipe is a pretty hearty recipe found, I believe from Cooks Illustrated. Although I just received it from a friend on a piece of paper.
Whole Wheat, Rye, and Wheat Germ Sandwich Bread:
Makes two 9 inch loaves.
- 2 1/3 C Warm Water (110 degrees)
- 1 1/2 TBSP Instant Yeast
- 1/4 Cup Honey
- 4 TBSP (1/2 stick) Unsalted Butter, melted
- 2 1/2 tsp Salt
- 1/2 C Toasted Wheat Germ
- 1/4 C (7/8 of an ounce) Rye Flour
- 3 C (16.5 ounces) Whole-Wheat Flour
- 2 3/4 C (13.75 ounces) Unbleached All Purpose Flour, plus more for dusting.
- In the bowl of a standing mixer, mix water, yeast, honey, butter, and salt with a silicone spatula. Mix in the Rye flour, wheat germ, and 1 cup each of the whole wheat and all-purpose flours.
- Add the remaining whole wheat and all purpose flours, attach the dough hook, and knead at low speed until the dough is smooth and elastic-about 8 minutes. Transfer to a lightly floured work surface. Knead just long enough to make sure the dough is soft and smooth, about 30 seconds.
- Place the dough in a lightly oiled large bowl; cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about one hour. I use my microwave to do this proofing. Leaving the door open a little so the light is on.
- Heat the oven to 375 degree. Gently Press down the dough and divide into two equal parts. Gently press each into a rectangle about one inch thick and no longer than 9 inches. With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each loaf seam-side down in a lightly oiled 9 by 5 inch loaf pan. pressing the dough gently so it touches all 4 sides of the pan. Cover the shaped dough; let it rise until almost doubled in size. About 20-30 minutes.
- Bake until and instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205 degrees, about 35-45 minutes.
- Transfer to cooling racks immediately, cool to room temp before eating.
There you have it. Soup and Bread!