1. In a blender, combine the garlic, pepper, cilantro roots, and 1/2 cup vegetable stock. Blend until smooth. 2. In a saucepan, combine 4 1/2 cups of vegetable stock with this puree, and bring to a boil over medium heat. Reduce heat to simmer. 3. Meanwhile, in a skillet over med-high heat, warm the vegetable oil. Add the mushrooms and cook until tender. Remove from the heat and season with 1/4 tsp of salt. 4. Stir in the sauteed mushrooms, wheat gluten, carrots, one tsp salt, and sugar. Cook for five minutes. Add the rice and simmer an additional five minutes, stirring occasionally. 5. Stir in the green onions and remove from the heat. 6. Serve hot or warm with minced cilantro and crispy garlic in oil*. 7. *Sautee 3 Tbs garlic in 1/4 cup oil until crisp and golden. See full recipe on this site. 8. This soup lends itself to many variations. I have used all button mushrooms, all dried shitake mushrooms, and several combinations of fresh and dried types. I have also added spinach, chard, or watercress. It is also good with Thai basil in addition to or instead of cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
