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Red Rice & Shiitake mushroom soup

Red Rice & Shiitake Mushroom Soup

Helen Ridgeway Helen Ridgeway
If you're looking for a hearty soup that can serve as a complete meal and keep you satisfied until dinner, try this Red Rice & Shiitake Mushroom Soup. It's simple to prepare and packed with nutrition.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Soup
Servings 4
Calories 438 kcal

Ingredients
 

  • 150 g sliced chestnut mushrooms (1.5 cups)
  • 150 g sliced shiitake mushrooms (1.5 cups)
  • 2 sprigs of fresh thyme
  • 2 tbsp olive oil
  • 1 white onion
  • 2 medium carrots
  • 1 leek
  • 2 garlic cloves
  • 2 tbsp flour plain or gluten free
  • 250 ml oat milk (1 cup)
  • 2 bay leaves
  • 1 tsp fresh or dried thyme
  • 2 tbsp tamari
  • 195 g red rice rinsed (1 cup)
  • 1.5 litres vegetable stock (6 cups)
  • 400 g tin black beans (14oz)
  • Salt and pepper

Instructions
 

  • In a large pan, add 1 tbsp of the oil and gently fry the mushrooms, with a pinch of salt and the sprigs of thyme, for 3-4 mins . If they start to stick, add a tbsp of water. Remove and set aside.
  • Chop the onion, carrots, leek and garlic. Add another tbsp of olive oil to the same pan and fry the onion, leek and carrot for 8-10 mins, with a tsp of sea salt, adding the garlic for the last couple of minutes.
  • Add the flour, stir for a minute, then add the milk and keep stirring until it is combined. Add the stock, herbs, tamari, rice and beans and bring to the boil.
  • Turn down the heat and simmer the soup until the rice is cooked - probably about 35-40 mins, stirring occasionally.
  • Finally, add back the mushrooms, warm up briefly, add more salt and some pepper, if required, and serve.

Notes

  • If you don’t have fresh thyme then dried will work just as well.
  • If you can’t find the red rice then sub in brown or a combination of brown and wild rice is also nice.  I wouldn’t recommend white rice for this dish.  It’s not as nutritionally dense and also breaks down and goes mushy in the soup.
  • It serves 4 large portions. If your appetite is smaller or you are serving children then this will stretch to 6.
  • It will store well in the fridge for 3-4 days. 
  • You can freeze for up to 3 months. 

Nutrition

Calories: 438kcalCarbohydrates: 71.2gProtein: 15.3gFat: 10gSaturated Fat: 1.6gFiber: 4g
Keyword easy soup, shiitake
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