A great soup to follow up a leg of lamb dinner. The rice adds a heartiness that is tailor-made for the cool days of fall and winter. I really like the combination of button mushrooms and dried porcini, but many mushrooms will work in this soup.
8 cups (2 L) lamb stock
1 Tbsp (15 mL) minced garlic
2 cups (500 mL) diced button mushrooms
2 Tbsp (30 mL) rehydrated and chopped dried porcini mushrooms
1 cup (250 mL) diced onions
1 cup (250 mL) diced celery
1 cup (250 mL) peeled and diced carrots
1 cup (250 mL) brown rice, rinsed
1 cup (250 mL) finely chopped cooked lamb meat (or ground lamb meat or sausage)
salt and pepper, to taste
4 cups (1 L) chopped greens (kale, mustard greens, arugula, etc.)
1 Tbsp (15 mL) finely chopped fresh parsley, for garnish
In a small stockpot, add the lamb stock, garlic, button mushrooms, dried porcini, onions, celery, carrots, and rice. Bring to a boil, then reduce the heat and cook for 30 minutes, or until the vegetables are tender.
Remove as much fat as possible from the cooked lamb. Add to the soup and bring the broth back to a simmer, then season well with salt and pepper. Add the greens and stir to wilt, about 3–4 minutes. Ladle the hot soup into bowls, garnish with parsley, and serve immediately.
SERVES 6–8