mushroom soup with brown rice

My shipping container isn't due to reach Denmark for a couple more days, then it needs to clear customs, but I've borrowed a knife, a plate, a bowl, a set of utensils, and a pot, so my kitchen is open!!!

Danish summer so far is not at all what I was expecting. This week has been cold, rainy, and perfect soup weather, so the inaugural cooking expedition in my new kitchen was this rich mushroom soup that I improvised from a recipe my sister sent me...

1 - 2 onions, chopped
1 lb. mushrooms
2 cups veggie stock
2 t dried dill
1 T paprika
1 T soy sauce
1 1/2 cups milk
3 T flour
1 t salt
2 t lemon juice
1/2 cup crème fraiche
1/2 cup brown rice, cooked
ground black pepper

Melt a bit of butter over medium heat, add the onions and sautè for 5 minutes or so. Add the mushrooms and sautè another 5 minutes. Since I didn't have a fancy mix of mushrooms, I used a combo of sliced and coarsely chopped white mushrooms to add texture.

Stir in the stock, dill, paprika, and soy sauce and simmer for 15 minutes.

Whisk together the milk and flour and stir it into the soup. Cover and simmer another 15 minutes, then stir in the rest of the ingredients and heat it through.

It kind of tasted like beef stroganoff, minus the beef :)

I wanted to post pics of my new place, but there's not much to see at the moment. One thing I know for sure is that I love my new kitchen... it's not only beautiful, but it has a perfect work triangle and tons of well conceived storage.

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