Vegetarian recipe – Rice and wild mushroom soup
This vegan soup with wild rice and wild mushrooms will reconcile you with low temperatures! Here is a recipe that is absolutely delicious, comforting and easy to make!
- 350 g wild rice mix
- 15 ml olive oil
- 1 onion, minced
- 2 clove garlic, crushed
- 200 g carrots, sliced
- 2 celery stalk, sliced
- 125 g chanterelles, coarsely chopped
- 100 g chanterelles, coarsely chopped
- 125 g shiitake, coarsely chopped
- 30 ml tamari sauce
- 1 case smoked paprika
- 1 case thyme
- 1 I vegetables soup
- 25 key vegetable cream, (soya, rice, …)
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Cook the rice according to package directions.
Meanwhile, heat a little olive oil in a sauté pan. Add onion, garlic, cook 2 minutes. Add carrots, celery, cook 5 minutes.
Add mushrooms, tamari sauce, smoked paprika, thyme, cook 7 minutes until golden. Reserve a handful to serve.
Add the vegetable broth, the cream, bring to the boil then lower the heat to low, cook for 10 minutes.
Add the rice, mix, check the seasoning then serve with the reserved mushrooms.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.
