Creamy Mushroom And Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 cups vegetable broth
• 1 cup Arborio rice
• 12 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute.
3. 3 Stir in rice and coat with oil. Add broth and thyme, then bring to a boil.
4. 4 Reduce heat, cover, and simmer for 15 minutes.
5. 5 Add mushrooms and cook for another 10 minutes until rice is tender and mushrooms are cooked.
6. 6 In a small bowl, mix flour with a bit of broth to create a slurry, then stir into the soup to thicken.
7. 7 Season with salt and pepper to taste. Stir in Parmesan if using.
8. 8 Garnish with parsley before serving.

Nutrition

Tips

• For a richer flavor, sauté the mushrooms separately before adding to the soup.
• Use any variety of mushrooms you prefer for different flavors.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a fresh green salad for a complete meal.

FAQ