Creamy Mushroom and Rice Soup
Ingredients
- 2-3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 shallots
- 5 cloves garlic
- 1.5 cups dry white rice
- 700g mushrooms
- 3.5 cups vegetable stock
- salt to taste
- pepper to taste
- lemon juice to taste
Optional
- 1/2 cup dairy-free cream or 2 tablespoons tahini
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.
