cream of rice soup with curry

RED PEPPER PUREE WATERCRESS SAUCE Red Pepper Puree:

Preheat the broiler. Place the peppers in a pan and put in the broiler. Broiler for 10-12 min, or until the skins shrivel and begin to blacken. Remove the peppers; place them in a paper bag and let cool. Peel the skin entirely from the peppers, then slit them open and remove the stem, seeds, and veins. Place the roasted peppers in a blender or food processor and add the lemon juice, sugar, and salt.

Blend to a smooth puree. Set aside.

Watercress Sauce:

In a blender or food processor, combine the watercress, 2 tbs water, and the vinegar until pureed. Pour into a medium saucepan and add the cream. Bring to a simmer and add fish sauce to taste. If necessary, thicken lightly by adding the cornstarch mixture and cooking until slightly thickened. Keep warm.

Cream of Rice Soup:

Bring 5 cups of water to a boil in a large pot. Add the rice while stirring, bring back to a boil, then turn down to a simmer. Cover and cook for 30 min.

While the rice is cooking, place 2 cups of water in a small saucepan.

Add the porcini, salt, sugar, soy sauce, sesame oil, onion, curry powder, and paprika. Bring to a boil, then turn down the heat and simmer for 20 min.

Combine the cooked rice with its liquid, the mushroom mixture with its liquid, and the milk in a blender. Blend until smooth, adding more milk if necessary and adjusting for salt.

Stir in 3 tbs red pepper puree. Put into bowl and swirl a teaspoon of watercress sauce in each.

Note: You may substitute any fresh herb for the watercress.

A Cook's Book of Mushrooms by Jack Czarnecki ISBN 1-885183-07-0 pg 90 Submitted By DIANE LAZARUS On 11-19-95