I like to use a variety of mushrooms in this recipe because it adds a depth of earthy flavor, texture and the different shapes make it visually appealing. My favorite vegetable cube is Rapunzel because of its robust flavor. It’s available in most health-oriented grocery stores nationwide.
SCALLOP SOUP WITH RED CURRY, WILD RICE AND MUSHROOMS
Yield: 6-8 servings
One 8-ounce package mushrooms
1 cup carrots, shredded
5 cups water
3 vegetable cubes
4 teaspoons red curry paste, or more to taste
2 cups cooked wild rice
½ cup minced parsley
Fresh ground black pepper to taste
1. Preheat oven to 350°. Place scallops on a baking sheet in a single layer. Bake for 10-15 minutes or until scallops are slightly firm. (Be careful not to overcook the scallops, they will cook more once they are added to the soup.) Cut scallops into desired size pieces. Set aside.
2. In a large pot heat olive oil over moderate heat. Sauté mushrooms and carrots for about 5 minutes or until tender.
3. Add water, vegetables cubes and red curry paste and stir until the cubes and paste have blended and dissolved.
4. Add wild rice, parley and scallops and gently stir to combine. Season with black pepper to taste. Simmer until heated through. Serve immediately.