Vegan “Cream” of Mushroom Soup
I love this recipe! I discovered it watching a Jamie Oliver 15 minute meal episode last Saturday. I changed a few things in his recipe but it is basically all his. The great idea is that he uses arborio rice as the “cream” to thicken up the soup. Here is how it goes.
3-4 tablespoons of olive oil
salt & pepper to taste
4 sprigs of thyme
1 tablespoon minced garlic
6 oz chopped Portobello mushrooms
1/3 cup arborio rice
1 quart of vegetable stock.
Peal and chop 2 onions. Sautee onions in a soup pot for 2-3minutes.
Add the salt pepper garlic, thyme sprigs and rice. Sautee for a few more minutes until the onions have softened.
Add the Stock and the mushrooms and simmer for about 15 minutes until the rice is cooked through.
Cool the soup and place in a blender. Blend until smooth. Return the soup to the pot on the stove and heat. Serve hot with bread.