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Mushroom and Brown Rice Soup
An easy to make mushroom soup with carrots, onion, and brown rice in a light broth.
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servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 1 pound white button mushrooms, sliced
- 1 yellow onion, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
- salt & freshly ground black pepper
- 6 cups water
- 2 TBSP soy sauce
- 1/2 tsp dried thyme
- 1 cup uncooked long-grain brown rice
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Directions
- Heat the oil in a dutch oven or large pot over medium-high heat.
- Add the mushrooms, onion, carrot, garlic, 1 tsp salt, and 1/2 tsp black pepper to the pot then cook, stirring occasionally, for about 5 minutes.
- Stir in the water, soy sauce, thyme, and rice then bring to a boil.
- Cover the pot then reduce the heat to medium-low and simmer, stirring occasionally, for about 45 minutes or until rice is tender.
- Taste and season with salt & pepper as needed.
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mushroombrownricesoupbudget-friendlydairyfreeeasyglutenfreemeatlessone-potveganvegetariansoups
