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

Ingredients

For the mushroom soup

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

For the oat cream

¼ cup rolled oats
¼ cup raw sunflower seeds
1 cup water

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!

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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