Creamy Mushroom Brown Rice Soup
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
Method
- 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.
Nutrition
Calories289kcalCarbohydrates32gProtein6gFat17gSaturated Fat12gPolyunsaturated Fat1gMonounsaturated Fat3gSodium637mgPotassium540mgFiber4gSugar6gVitamin A315IUVitamin C24mgCalcium48mgIron2mg
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.