Mushroom Rice Soup
- 35 min
- β β¬2.01
- 2 servings
- Easy
button mushrooms, white beans, and white rice: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- celery
Equipment
- stove
Prepare
Prepare button mushrooms
Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices. Halve leek lengthways, wash thoroughly between the layers and cut into thin half-rings.
Cook
Drain white beans in a sieve
Drain white beans in a sieve, rinse and drain thoroughly. Rinse white rice thoroughly in a fine sieve.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add button mushrooms, leek and fry for 7 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned; Add white rice, white beans, vegan vegetable stock powder, tap water to the pot and stir well Bring to the boil.
Cook soy milk
Then cover and simmer gently for 18 minutes until the firm ingredients are tender, stirring occasionally. Take the pot off the heat.
Gently stir in soy milk and do not boil again
Gently stir in soy milk and do not boil again. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished white rice
Divide the finished white rice, button mushrooms, leek, white beans evenly between the servings and serve immediately.
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