Ingredients
Equipment
Method
- Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened and translucent.
- Add the garlic and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms have released moisture and begun to brown. If using the carrots and celery, add them now and cook for 2–3 minutes.
- Stir in the thyme, bay leaf, paprika, black pepper and salt. Pour in the broth and optional tamari, then bring to a gentle boil.
- Add the rinsed white rice. Reduce the heat, cover and simmer gently for 25–30 minutes, or until the rice is tender. Stir occasionally and add a little extra broth if the pot becomes too thick.
- Stir in the optional nutritional yeast and balsamic vinegar. If using peas, add them now and simmer for 2 minutes. Remove the bay leaf, taste and adjust seasoning before dividing among four bowls.
Nutrition
Notes
Rice and texture: The base uses white rice. Brown or wild rice needs its own package timing and may need more broth; do not assume the same simmer time. Add broth as needed for a lighter soup.
Lentil variation: Add 1/2 cup rinsed dry brown or green lentils and increase broth to 7 1/2 cups. Simmer the lentils for 10 minutes before adding rice, then cook until both are tender; older lentils can take longer. Add up to an extra 1/4 teaspoon each salt and pepper only after tasting. This adds cooking time.
Dried mushrooms: Replace the fresh mushrooms with 3/4–1 ounce dried edible mushrooms. Soak in 1 1/2 cups boiling water for 20–25 minutes, strain the liquid through a coffee filter and use it to replace the same amount of broth. Chop and cook the softened mushrooms thoroughly. For a looser soup with both lentils and dried mushrooms, use 8 cups total liquid, adjusting to the rice and lentils' actual tenderness.
Flavor choices: Dried thyme can replace fresh at 1 teaspoon. Lemon juice can replace balsamic vinegar. Optional additions and lentil or dried-mushroom variations change nutrition. Use vegan broth and gluten-free tamari where needed.
Make ahead: Rice continues to absorb broth. Refrigerate promptly in shallow containers at 40°F (4°C) or colder for 3–4 days, or freeze in portions. Reheat to 165°F (74°C), loosening with broth.
