Creamy Vegan Rice and Mushroom Soup
Ingredients
- 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 (portobello and shiitake recommended)
- 3 1/2 cups vegetable stock, plus more as needed
Optional additions
- 1/2 cup dairy-free cream or 2 tbsp tahini
- Salt and pepper, to taste
- Lemon juice, to taste
Preparation
Heat olive oil in a large pot and sauté shallots and garlic for 5 minutes
Stir in mushrooms, rice, and dried herbs, then fry until mushrooms release their water
Pour in vegetable stock and cover the pot
Simmer on low heat, stirring frequently, until rice is cooked through
If desired, stir in dairy-free cream or tahini for creaminess
Season with salt, pepper, and lemon juice to taste
Serve warm
