Creamy Mushroom and Rice Soup
Ingredients
- 2-3 tablespoons olive oil
- 1 teaspoon dried thyme and 1/2 teaspoon dried sage, or herbs of choice
- 2 shallots
- 5 cloves garlic
- 1 1/2 cups dry white rice
- 700g mushrooms
- 3 1/2 cups vegetable stock, plus more as needed
- optional: 1/2 cup dairy-free cream or 2 tablespoons tahini
- salt and pepper to taste
- lemon juice to taste
Preparation
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.
