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.
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Meanwhile, heat a little olive oil in a sauté pan. Add onion, garlic, cook 2 minutes. Add carrots, celery, cook 5 minutes.
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Add mushrooms, tamari sauce, smoked paprika, thyme, cook 7 minutes until golden. Reserve a handful to serve.
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Add the vegetable broth, the cream, bring to the boil then lower the heat to low, cook for 10 minutes.
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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.