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Vegan Rice Mushroom Soup

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Level: Easy

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Description

Vegan rice mushroom soup in an Instant Pot or on the stovetop.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1  Red Onion, Diced
  • 3  Medium Carrots, Chopped
  • 3 stalks Celery, Chopped
  • 3 cloves Garlic, Minced Or Pressed
  • 8 ounces, weight Mixed Wild Mushrooms, Chopped If Too Big
  • 1 teaspoon Smoked Paprika
  • 1 cup Uncooked Jasmine Brown Rice
  • 4 cups Vegetable Broth
  • Sea Salt And Pepper, To Your Taste
  • 2 cups Coconut Milk
  • 1 Tablespoon Gluten Free Flour
  • Fresh Thyme, To Garnish

Preparation

For the Instant Pot method:
Press Instant Pot’s Sauté function. Once heated, add oil, onions, carrots, celery and garlic. Sauté, stirring frequently, for about 4–5 minutes.

Add mushrooms, paprika, rice, and broth. Give it a good stir then seal the lid. Press Manual/Pressure Cook button and set the cooking time to 30 minutes and pressure to high.

When time is up and Instant Pot beeps, manually release the pressure by turning the valve to Vent.

In a small bowl, whisk coconut milk and gluten-free flour until well combined. Press the Sauté button and pour the milk mixture into the soup in the Instant Pot. Mix to combine and let it simmer for about 2–3 minutes, or until it thickens.

Garnish with fresh thyme and serve right away!

For the stovetop method:
Heat oil in a large Dutch oven or pot, over medium-high heat. Add onions, carrots, celery and garlic and sauté, stirring frequently, for about 4–5 minutes, until it softens.

Stir in mushrooms, smoked paprika and cook for an additional 5–7 minutes. Add rice and broth, give it a good mix and bring it to the boil. Once boiling, lower heat and simmer until rice is cooked through, about 30–35 minutes.

In a small bowl, whisk coconut milk and gluten-free flour until well combined. Pour this mixture over the soup and simmer for an additional 2–3 minutes, or until it thickens slightly.

Garnish with fresh thyme and serve right away!

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