Veganishta–that’s me–was hungry this cloudy rainy day today, so I whipped up a homemade creamy mushroom-rice soup. Cream of mushroom soup was always one of my favorites, and this one turned out superb! Now, keep in mind, I really don’t measure when I cook; I eye-ball measure and use the old hand and fingers tricks. So, below is the recipe, which I tried my best to determine measures for all the ingredients. I hope you like it!
1 large sweet onion
2 large cloves of garlic
2 tbsp olive oil
2 tbsp lemon juice
1 large box of Baby Bella mushrooms (from Costco)
1 tbsp Herbs de Provence seasoning
4 tbsp of vegetable soup base
8 cups of water
1.5 cups cooked brown rice
1 tbsp parsley flakes
1/5 block organic firm tofu
1 cup almond milk
Chop onions finely and mince garlic in garlic press; add oil to large soup pot and bring it to sauté readiness; pour in onions and garlic and sauté until onions are clear; add lemon juice and sauté another minute; add finely chopped mushrooms and stir all; cook on medium heat for 3-4 minutes and stir a couple times; sprinkle in a few shakes of sea salt and stir; then add the veggie soup base and stir; let cook another minute or two.
Add the water, parsley flakes, Herbs de Provence and stir well. Let simmer on low for 10-15 minutes. Next, place tofu in blender and add the almond milk and two cups of the hot soup; blend until thick and creamy; add this creamy mixture back into the soup pot along with the cooked brown rice then simmer on low for about 5-6 more minutes. That’s it.