Creamy Mushroom Rice Soup

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Skill Level
Preparation Time 15 minutes Total Time 40 minutes
Servings 4 Cost Per Serving $2.89
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1Shallot, halved
1 cloveGarlic lightly crushed
2 cupsMushrooms (Cremini and Button), roughly chopped
1/2 cupShort Grain Rice
3 sprigsThyme
4 cupsVegetable or Chicken Broth
1 tspBalsamic Vinegar
1 tbspOlive Oil
3/4 tspSea Salt and Black Pepper


  1. In a medium pot, over medium heat, add olive oil. Once hot, add shallot and garlic. Cook, stirring often, about 2 minutes. (If garlic and onion bother you, you can remove them from the pot at this point).
  2. Add mushrooms and thyme sprigs, stir and cook 5 minutes, stirring often. You are looking to cook most of the water out of the mushrooms.
  3. Add balsamic vinegar, stir until mostly absorbed. Add the stock and rice. Cover with a lid and cook about 25 minutes or until the rice breaks apart easily. Remove the thyme sprigs.
  4. Carefully transfer soup to a stand blende rand puree until creamy. Season to taste.
  5. Serve with a drizzle of olive oil and some finely chopped thyme.


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