Mushroom Rice Soup
- 35 min
- β β¬2.01
- 2 servings
- Easy
Main ingredients: button mushrooms, white beans, white rice, and leek. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- celery
Equipment
- stove
Prepare
Wipe button mushrooms clean
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
Heat rapeseed oil in a large pot over medium heat. Add button mushrooms and leek and fry for 7 minutes, stirring regularly, until softened and lightly browned.
Add white rice
Add white rice, white beans, vegan vegetable stock powder and tap water to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 18 minutes until the firm ingredients are tender, stirring occasionally.
Take the pot off the heat
Take the pot off the heat; gently stir in soy milk and do not boil again. Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the white rice
Divide the finished white rice, button mushrooms, leek and white beans evenly between the servings and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/mushroom-rice-soup
