Vegan Cream of Mushroom and Rice Soup

Vegan Cream of Mushroom and Rice Soup

You know, sometimes you’re just a girl, standing in front of the fridge, asking it to inspire you to make something amazing for dinner out of nothing. That was me the other night. And my fridge delivered!

I spotted a forgotten container of baby bellas when I realized what I could make for dinner. On this cold January day, I was suddenly craving cream of mushroom soup with rice. With no recipe, I just threw this together. There were absolutely no leftovers, and even my mushroom reluctant daughter enjoyed it! So this will definitely go into rotation as a winter meal, and now I’m sharing the recipe with you!

Ingredients:

• 1 onion, diced
• 1 T minced garlic
• Olive oil, for sauteing
• 1 carton baby bella mushrooms, diced small. (I used my hand chopper)
• ½ cup uncooked rice (I like Basmati)
• 1 can Great Northern Beans, drained and rinsed
• ¼ cup flour
• 1 carton vegetable broth
• 1 T Better Than Bouillon paste, vegetable flavor
• 1 tsp thyme
• Salt and pepper to taste
• 1 cup Silk Protein Milk, original

Directions:

• In a soup pot or Dutch oven, warm 1-2 T olive oil over medium heat until fragrant. 
• Add onions and garlic, add salt, and saute until just turning brown. 
• Add diced mushrooms and saute until brown.
• Sprinkle flour over onion and mushroom mixture, stirring until combined.
• Deglaze the pan with a bit of the broth, stirring to get all of the brown bits off the bottom of the pan.
• Add remaining broth, beans, bouillon paste, and rice, pepper to taste, and thyme, and bring to a boil.
• Reduce heat to low and simmer for 20 minutes. 
• Add plant milk until desired consistency is achieved (about 1 cup).
• Adjust seasonings to taste, and enjoy! Serves 4. 

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Do you love soup weather as much as I do? If you try this recipe, post on Instagram and tag me! @annecreates
As always, I hope you all are safe and healthy.