Here it is:
1/2 cup diced onion
1 cup each of carrots, parsnips, celery, diced
3 gloves of garlic,minced
Cook the above in 2 tbsp. vegetable oil and 2 tbsp. butter. Cook covered until nearly soft.
Add 2 undrained cans of chickpeas, 2 cans of chicken or vegetable broth (I use chicken), pepper to taste, 1 tbsp. ground cumin and 1/4 cup raw rice.
Cook until rice is done.
Puree 1/3 to 1/2 of soup mixture and add back to the soup (it needs to have some chunks of vegetables in it). Throw some chopped parsley on top if you have some kicking around.This freezes very well. Serves 6.
1/2 lb. sliced mushrooms (you can use all white or a mixture of whatever is available for wild mushrooms. I like adding some shitakes because they are so flavorful.)
1/2 cup chopped onion
2 tbsp. butter
2 tbsp. flour
1 tbsp. curry powder
3 cups chicken stock
1 lb. can of pumpkin puree
1 tbsp. honey
pinch of nutmeg
1 cup half and half or whole milk
In a heavy sauce pan, cook the mushrooms and onion in the butter and oil for about 3 min. over moderate heat. Add the flour and curry powder. Turn heat to low and stir constantly for about 3 minutes. Remove the pan from the heat and add the stock in a stream, whisking. Stir in pumpkin, honey and spices. Simmer, stirring occasionally, for 15 minutes. Stir in milk/cream and heat until it is hot. Makes 6 cups.