Creamy Mushroom Brown Rice Soup
This mushroom brown rice soup recipe is a creamy and flavorful dish, loaded with vegetables, brown rice, and a rich dairy-free broth. This soup makes a fantastic cozy lunch or dinner, and it's a modern take on cream of mushroom!
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 2 medium onion chopped
- 6 cloves garlic minced
- 16 ounces mushrooms sliced or chopped
- 1/2 teaspoon salt
- 2 teaspoons herbs de Provence or substitute thyme
- 1 zucchini chopped
- 1 cup uncooked brown rice I used short grain rice
- 4 cups vegetable stock
- 4 cups water
- 1 14- ounce can coconut milk unsweetened and full fat
- 2 lemons juiced
Instructions
- In a large pot (I used a 7.5-quart Dutch Oven), heat the olive oil over medium heat. Add the onions and garlic, and sauté for 5 to 6 minutes until they begin to turn translucent.
- Add the chopped mushrooms, salt, herbs de Provence, zucchini, brown rice, vegetable stock, and water. Stir well to combine.
- Turn the heat up and bring to a boil, the cover and reduce the heat to low so the soup simmers for 45 minutes. Stir occasionally so the brown rice does not stick to the bottom of the pot.
- Add the coconut milk and lemon juice, and stir again. Taste, and adjust seasoning as needed, adding more salt if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup can also be frozen and reheated later.
Notes
Dietary Modifications
- This recipe is vegan, vegetarian, and dairy free - it does not contain any animal products.
- To ensure this recipe is gluten free, only use ingredients that are certified gluten free on their labels.
Nutrition
Calories: 289kcalCarbohydrates: 32gProtein: 6gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 637mgPotassium: 540mgFiber: 4gSugar: 6gVitamin A: 315IUVitamin C: 24mgCalcium: 48mgIron: 2mg
Did you make this recipe?Let us know how it was!