Name: Creamy Vegan Mushroom Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 lbs mushrooms (cremini or white, chopped); 1 cup brown rice; 3 carrots (chopped); 1 large onion (chopped); 3 celery stalks (chopped); 2 cloves garlic (pressed); 1 tbsp thyme; 2 tsp Himalayan salt; ¼ tsp ground black pepper; 3½ cups water; ¼ cup rolled oats; ¼ cup raw sunflower seeds; 1 cup water

Creamy Vegan Mushroom Soup

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Venelina Dove M.D.

Print Recipe

Prep Time 5

Cook Time 35

Total Time 40

Servings 4

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Ingredients

For the mushroom soup

1 lbs (450 g) mushrooms cremini or white, chopped
1 cup (170 g) brown rice
3 (330 g) carrots chopped
1 large (180 g) onion chopped
3 celery stalks chopped
2 cloves garlic pressed
1 tbsp thyme
2 tsp Himalayan salt
¼ tsp ground black pepper
3½ cups (840 ml) water

For the oat cream

¼ cup (25 g) rolled oats
¼ cup (35 g) raw sunflower seeds
1 cup (240 ml) water

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Instructions

Place all ingredients for the mushroom soup in a large pot. Bring to a boil, reduce the heat, and let simmer for about 35 minutes or until the rice is fully cooked. Stir occasionally.
Meanwhile, put all ingredients for the oat cream in a blender. Blend for a minute until smooth and creamy.
When the soup is ready, pour the oat cream into the pot and stir. Cook for another 5 mins.
Sprinkle some chopped green onions or parsley and enjoy!

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Notes

Check rice after cooking the soup as some brown rice may take longer than others. If it’s still underdone, cook for a few more minutes.
The soup will thicken after storing, so feel free to add additional broth or water to adjust the consistency to your preference.

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