Mushroom Soup

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Course: lunch
Cuisine: British
Keyword: mushroom, soup
Servings: 4 people

Ingredients

  • 1 tablespoon olive oil
  • 100 g rice
  • 1 carrot diced
  • 1 leek sliced
  • 1 onion diced
  • 2 garlic cloves minced
  • 300 g chestnut mushrooms sliced
  • 1 teaspoon cornflour
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 700 ml vegetable or chicken stock
  • 160 ml dairy free milk
  • salt and pepper for seasoning

Instructions

  • Add the olive oil to a large saucepan over a medium heat
  • Add in the carrot, leek, onion, garlic, mushrooms, rosemary and thyme
  • Saute for 5 minutes
  • Sprinkle over the cornflour
  • Stir in the rice, stock and dairy free milk
  • Bring to the boil and simmer for 15 minutes
  • Season to taste with salt and pepper

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