Creamy Rice & Mushroom Soup

Creamy Rice & Mushrooms Soup

creamy rice & mushroom soup

hello dinner inspo! if you love mushrooms, this is the perfect one-pot recipe to try :)) have a fantastic day, friends!

You'll love this creamy rice and mushroom soup that is done in no-time!

Course Soup

Cuisine Italian-Inspired

Keyword Creamy Vegan Mushroom Soup, Plant-Based Rice Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Author Lenny

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
700 g mushrooms (I used portobello and shiitake) 25 oz, sliced
3 1/2 cups vegetable stock ***plus more as needed to achieve the consistency of soup
1/2 cup dairy-free cream or 2 tbsp tahini - optional
salt and pepper to taste
lemon juice to taste

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.