Creamy rice & mushroom soup
one-pot mushroom & rice soup (serves 4-6)
-2-3 tbsp olive oil
-1 tsp dried thyme + 1/2 tsp dried sage, or herbs of your choice
-2 shallots, diced
-5 cloves garlic, minced
-1 1/2 cups dry white rice, rinsed and drained
-700g (25 oz) mushrooms, sliced (I used portobello and shiitake)
-3 1/2 cups vegetable stock ***plus more as needed to achieve the consistency of soup
-optional: 1/2 cup dairy-free cream or 2 tbsp tahini
-salt and pepper, to taste
-lemon juice, to taste
In a large pot, heat olive oil and saute the shallots and garlic. After 5 minutes, stir in mushrooms, rice, and dried herbs, then fry until the mushrooms have released some of their water. Pour in the vegetable stock and cover the pot. Simmer on low heat, stirring frequently, until the rice is cooked through. If desired, stir in some cream or tahini for creaminess. Season with salt, pepper, and lemon juice to taste. Serve warm.
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