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Ингредиенты
- 1½ 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
- 1½ cups non-dairy milk (such as rice milk)
- extra fresh thyme
- roughly chopped dry roasted almonds
Инструкции
- Directions: 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. 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. Turn down the heat and placing a lid on the pot allow the mushrooms to gently cook for 10 minutes tossing the pan occasionally. Add the rice and stock and bring to a gentle simmer, cook over a medium heat for 15-20 minutes until rice is tender. Using a stick blender or in batches in a food processor blend the soup until thick and creamy. Over a gentle heat stir in the rice milk and heat through continuing to stir for a few minutes until hot. Serve the soup in warm bowls topped with a little extra fresh thyme and the chopped almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 2 servings | |
| Calories 383 | |
| Calories from Fat 182 | 48% |
| Total Fat 20.58g | 26% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 573mg | 24% |
| Potassium 830mg | 24% |
| Total Carbs 39.49g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 13.96g | 9% |
| Protein 11.2g | 18% |
