Mushroom Soup

https://glutenfree-bread.com/

Ingredients:

Name	Units
Mushrooms, cleaned and sliced	500 gr
You will need about 10-12 mushrooms, such as champignon, cremini, portobello, or a mix
Rice	100 gr
You wil need 1/2 cup of Rice any variety, such as long-grain or basmati
Potatoes, peeled and cubed	3
Medium size
Carrot, peeled and diced	2
Onion, finely chopped	1
Medium size
Garlic, minced	2 cloves
Olive oil, divided	4 tbsp
Vegetable broth / Boiling water	10 cups
You may need more or less depending how thick you’d like it
Sea salt, to taste	1 tbsp
Ground Black Pepper, to taste	1 teaspoon
Thyme and Oregano, to taste	1 tbsp
Bay Leaf	1
Fresh Parsley / Dill, for garnish (optional)	1/2 cup

Steps:

Step 1

Prepare all the ingredients.

Step 2

Chop Onion, Carrots, Garlic, Potatoes and Mushrooms. Wash and rinse the Rice before using it in the soup.

Step 3

Heat 1 tablespoon of Olive Oil in a skillet over medium-high heat. Add the sliced Mushrooms to the skillet and cook for 10 minutes, stirring occasionally, until the mushrooms are well-browned and have released their moisture. Add the garlic and cook for another minute until fragrant. Set aside.

Step 4

In a large pot, heat the Olive Oil over medium heat. Add the Onion, Carrots, and sauté for 5-7 minutes until the onion becomes translucent and the carrots start to soften.

Step 5

Add the Rice and cook for another 2 minutes, allowing it to toast slightly.

Step 6

Add the cooked Mushrooms to the pot.

Step 7

Stir in the cubed Potato and cook for an additional 2 minutes.

Step 8

Pour in the Boiling Water ( or vegetable broth ) and add the Bay Leaf, the Thyme and Oregano. Season with Salt and Pepper to taste. Stir well and bring to a boil. Reduce the heat and let it simmer for 15 minutes, until the rice and potatoes are tender.

Step 9

Serve the soup hot, garnished with fresh parsley if desired.