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!

Preparation time 10 minutes
Cooking time 45 minutes
  • 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.

calories: 432 calories (22%)Carbohydrates: 83 g (28%)Proteins: 16 g (32%)Lipids: 6 g (9%)Saturated fat: 1 g (5%)Polyunsaturated fats: 1 gMonounsaturated fats: 3 gSodium: 1473 mg (61%)Potassium: 990 mg (28%)Fiber: 10 g (40%)Sugar : 10 g (11%)Vitamin A: 9002 UI (180%)Vitamin C : 6 mg (7%)Calcium: 63 mg (6%)Iron : 4 mg (22%)

The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.

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