One-Pot Creamy Mushroom and Rice 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 (I used portobello and shiitake)
- 3 1/2 cups vegetable stock, plus more as needed
- salt and pepper, to taste
- lemon juice, to taste
Optional
- 1/2 cup dairy-free cream or 2 tbsp 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.
