Creamy Mushroom & Lummus Rice Soup

🕒 Prep time: 15 min

🕒 Cook time:  60 min

🕒 Total time:  1h15 min

🍴 Serves: 4 

🍄 Ingredients:

2 tbsp olive oil or plant-based butter

1 onion, diced

2 sticks celery, diced 

2 carrots, diced

240 g sliced mushrooms 

3-5 cloves garlic, minced

1 tsp thyme leaves, stems removed

1/2 tsp smoked paprika

1/2 tsp black pepper or to taste

185 g basmati rice or parboiled rice

710 ml vegetable broth

480 ml water

1 pack (160gr) of Lummus Original

🥣 Method:

 1. Warm the olive oil or butter in a large Dutch oven or heavy-based pot over medium-high heat. Add the onion, carrot, and celery and sauté for 3 to 5 minutes, until they start to brown. Add the mushrooms, garlic, smoked paprika, thyme, and black pepper. Sauté for a further 2 to 3 minutes, stirring occasionally, until the mushrooms have reduced to about half their size.

2. Add the rice, vegetable broth, and the water to the pot. Cover and bring to a boil over high heat.

3. Uncover, reduce the heat to medium, and simmer for 45 to 50 minutes, stirring occasionally. Stop cooking when most of the rice is tender (but do not overcook!). The soup should be quite thick at this stage, but if it looks too thick, you can thin it out with some extra water.

4. Stir in the Lummus Original and mix well. Reduce the heat to medium-low and simmer for a further 2 to 3 minutes, until heated through. Adjust the consistency and seasoning as needed (add more liquid, salt, or pepper if necessary).

5. Serve warm. Store any leftovers in the fridge for up to 5 days. The rice will continue to absorb liquid as it sits, so you may need to add extra water or vegetable stock when reheating.