Ingredients

The following ingredients have 4 Servings
  • 200 g brown rice*
  • 2 tbsp olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (crushed)
  • 350 g white mushrooms (chopped)
  • 1 L vegetable stock
  • 350 ml skimmed milk
  • 1 tbsp corn flour mixed with 2 tbsp. cold water
  • 1 tbsp chopped parsley
  • Freshly ground salt and pepper

Instruction

  • In a saucepan cook the brown rice according to the packet instructions, then drain.
  • Whilst the rice is cooking gently heat the oil in a large soup pot and add the onion and garlic. Sauté for about 3 – 4 minutes. Then stir in the mushrooms and sauté for about 6 - 8 minutes until cooked through.
  • Add the vegetable stock, milk, and corn flour mixture. Stir well, bring to the boil, then turn down to simmer gently for about 25 - 30 minutes.
  • Stir the cooked rice and parsley into the mushroom soup and season to taste.