Wild Mushroom Rice Soup

Warm up the end of your day with this nourishing, soul-soothing vegan soup featuring flavor-rich wild mushrooms, peas, carrots, and rice.
Warm up the end of your day with this nourishing, soul-soothing vegan soup featuring flavor-rich wild mushrooms, peas, carrots, and rice.

Wild Mushroom Rice Soup

Serves 6

Ingredients:

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  • 1 ounce dried wild mushrooms
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  • Boiling water
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  • 1 tablespoon olive oil
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  • 1 onion, finely chopped
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  • 8 ounces sliced button mushrooms
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  • 6 ounces sliced wild mushrooms
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  • 1 cup julienned carrots
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  • 2 cloves garlic, minced
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  • Salt and freshly ground black pepper
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  • 4 cups vegetable broth
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  • 1-1/2 cups cooked brown or white rice
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  • 1 cup peas
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  • 1 tablespoon fresh thyme leaves
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  • 3 tablespoons finely chopped fresh parsley

Directions:

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  1. Place dried mushrooms in a small bowl and cover with boiling water. Set aside to soak.
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  3. Heat oil in a large pot over medium heat.
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  5. Add onion, white and fresh wild mushrooms, and carrots. Cook, stirring often, until ingredients are softened. Add garlic and season generously with salt and pepper. Cook, stirring, for 1 minute.
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  7. Drain rehydrated wild mushrooms, chop, and add to the pot along with the broth. Bring to a high simmer. Reduce heat to low and simmer for 15 minutes.
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  9. Add rice, peas, thyme, and parsley. Bring to a simmer again. Simmer for 5 minutes. Serve hot.

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