Mushroom Soup

Recipe type: Dinner
Serves: 2-4
  • 1 ounce dried shiitake mushrooms
  • 14 ounce button mushrooms, roughly diced (or any mushroom of your choice)
  • 5 ounce cremini mushrooms, roughly diced (or any mushroom of your choice)
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely diced
  • 2 leeks, washed and roughly diced
  • 1 celery stick (including leafy top), roughly diced
  • 2 sprigs of fresh thyme
  • 1 liter vegetable stock
  • ¼ cup brown basmati rice
  • 2 tablespoons wheat-free tamari
  • 1 cup non-dairy milk (such as rice milk)
  • extra fresh thyme
  • roughly chopped dry roasted almonds
  1. Place the dried shiitake mushrooms in a bowl with enough hot water to cover, allow to soak for 10 minutes. Strain the mushrooms reserving approximately 1 cup of the liquid. Roughly chop the mushrooms and set aside.
  2. Heat the olive oil in a good sized pot, add the garlic, leeks and celery and fry over a medium heat for 3-4 minutes until soft. Add the mushroom, including the shiitake and fry over a medium heat for a few minutes tossing well. Add the reserved shiitake liquid and the sprigs of thyme.
  3. Turn down the heat and placing a lid on the pot allow the mushrooms to gently cook for 10 minutes tossing the pan occasionally.
  4. Add the rice and stock and bring to a gentle simmer, cook over a medium heat for 15-20 minutes until rice is tender.
  5. Using a stick blender or in batches in a food processor blend the soup until thick and creamy.
  6. Over a gentle heat stir in the rice milk and heat through continuing to stir for a few minutes until hot.
  7. Serve the soup in warm bowls topped with a little extra fresh thyme and the chopped almonds.