creamy vegan mushroom & rice soup

I found this recipe by Megan on The Gluten-Free Vegan. The flavor is so full and creamy, I had three bowls for dinner and two bowls for lunch the next day. I had to improvise a little and made the soup slightly different, so I think the end result was a little less soup than what the original recipe made, which you can find here.

1/2 cup brown rice
1 cup water
1/2 teaspoon salt

2 tablespoon safflower oil
1/2 teaspoon salt

1/2 large onion, diced
4 stalks celery, chopped
4 cloves garlic, minced

4 cups chopped white mushrooms
2 teaspoons dried oregano
¼ cup whisky (I used Gentleman's Jack)
1 tablespoon real maple syrup
4 cups vegetable broth
1/2 cup unsweetened plain almond milk

- Bring the water to a boil and add the rice. Cover and reduce heat, cook for one hour.
- In the meantime, heat the oil in a large pot; add chopped veggies and garlic. Cook for about ten minutes, until tender.
- Add mushrooms and saute for ten minutes, stirring frequently.
- Add whiskey and maple syrup and stir, letting the alcohol evaporate.
- Add vegetable broth and bring to a boil, then reduce heat to a simmer. Cover and let simmer for 20 minutes.
- When cooked through, puree half to two-thirds of the soup in the blender, and return to the pot. Add the almond milk and rice, and enjoy!

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