Vegan
A warm, tasty and refreshing first course, perfect for cold winter evenings, but can be enjoyed all year round.
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Vegan rice and mushroom soup
Author:
Preparation.: 10 min
Cooking: 15 min
Total time: 25 min
Dosages for: 4 people
Composition
- 280 g rice
- 500 g from mixed mushrooms
- 2–3 onions
- 2 stalk of celery
- 2 spoons of tomato paste
- 1 clove of garlic
- 100 ml of white wine
- 2 spoon soy sauce (gluten-free if necessary)
- 15 l of vegetable juice
- Fresh parsley
- 150 gr vegetable cooking cream
We cook!
Finely chop the garlic, onion and celery and fry in a pan with a drop of oil, then add the previously cleaned and chopped mushrooms and cook on high heat for a minute or two, stirring often so they don’t stick to the bottom. win Then mix with white wine and soy sauce, add tomato paste and cover everything with vegetable juice. Finally, add the rice and cook for the time indicated on the package.
we serve
Two minutes after the rice is cooked, add the vegetable cream and season with salt and pepper, then serve hot, garnished with fresh parsley.
storage
You can keep this soup in a food container in the refrigerator for 2-3 days.
Advice for vegans: For a richer and fuller soup, you can add a few tablespoons of already cooked lentils or previously pan-fried chopped tempeh.
