I love healthy and delicious soups, especially during the winter, and one of my favorites that I’ve made for many years is this Vegan Mushroom Soup with rice.
I switched to organic vegetable broth to make this recipe vegan and a bit healthier. I also added a bunch of flavorful spices to enhance the overall taste of the soup. The result is a fresh take on mushroom soup, and a new favorite of mine and yours to warm the winter nights!
More from the chef: GoodDinnerMrsMellen.com
Vegan Mushroom and Rice Soup
2 shallots, chopped
2 cloves garlic, crushed
2 Tbs olive oil
8 oz of sliced mushrooms, either white or baby Portabella, choose your favorite
1 1/2 cups Trader Joe’s Brown Rice Medley
2 boxes (32 ounces each) Organic Vegetable broth
2 Turkish bay leaves
1 teaspoon fresh thyme
Saute shallots and garlic in olive oil for about 5 minutes. Add sliced mushrooms and continue sauteing for an additional 10 minutes.
Add broth and bring to a boil. Add rice, bay leaves and thyme. Lower heat and cover, simmering for about 45 minutes. Salt and pepper to taste. Remove the bay leaves before serving.
That’s it! I freeze this soup in individual portions and always have wonderful homemade soup ready for dinner. Its perfect after a workout, especially after hot yoga!
Soup in restaurants can have too much salt, so keep this low sodium and flavorful soup on hand at home in your freezer. Experiment and add different spices for a subtle change, then let me know what you tried.
More from the chef: GoodDinnerMrsMellen.com – email@example.com