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Wild rice & mushroom soup
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150g LoveLife Red Camargue & Wild Rice
90g vegan spread
1 medium onion, finely chopped
2 medium carrots, peeled and finely chopped
2 sticks cook’s celery, finely chopped
3 cloves garlic, finely chopped
50g plain flour
750ml Cooks’ Ingredients Vegetable Stock
2 tsp Italian seasoning
200g pack No.1 Woodland Mushrooms
100ml dairy free milk alternative
Thyme leaves, to serve
1. Cook the rice according to pack instructions. Drain and set aside.
2. Meanwhile, heat a large saucepan over a medium heat. Add the vegan spread, onions, carrots, celery and a pinch of sea salt. Cover and cook for 15 minutes, stirring regularly, until the onions are translucent and everything is softened. Add the garlic. Stir well and replace the lid for a further 5 minutes, until all the vegetables are soft.
3. Mix in the flour to coat the vegetables. Slowly add the stock, stirring continuously, then add the Italian seasoning, and some seasoning. Bring to the boil, then simmer for 5 minutes over a low heat stirring occasionally.
4. Use your fingers to gently break the softer mushrooms into bitesized pieces and use a sharp knife to cut the firmer mushrooms into slices. Add the rice, mushrooms and milk alternative to the pan. Cover and cook for an additional 10 minutes over a low heat, or until the mushrooms are tender. Season generously. Divide between shallow bowls and serve, garnished with the fresh thyme.
Typical values per serving:
This recipe was first published in January 2021.