Creamy Mushroom Rice Soup

HomeClinics & ProgramsELLICSR KitchenCreamy Mushroom Rice Soup

Skill Level	Easy

Preparation Time	15 minutes	Total Time	40 minutes
Servings	4	Cost Per Serving	$2.89

1	Shallot, halved
1 clove	Garlic lightly crushed
2 cups	Mushrooms (Cremini and Button), roughly chopped
1/2 cup	Short Grain Rice
3 sprigs	Thyme
4 cups	Vegetable or Chicken Broth
1 tsp	Balsamic Vinegar
1 tbsp	Olive Oil
3/4 tsp	Sea Salt and Black Pepper

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).
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.
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.
Carefully transfer soup to a stand blende rand puree until creamy. Season to taste.
Serve with a drizzle of olive oil and some finely chopped thyme.

PDF of NFT for Creamy Mushroom Rice Soup recipe

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