| 11 | 25 | 100 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 5 min | 4 |
| 1 small | White onion (finely chopped) |
| 12 small mushroom(s) | Baby portobello mushroom (16 oz. baby bella, sliced) |
| 2/3 cup | Brown rice, long-grain, cooked (cooked) |
| 1/2 tsp, leaves | Thyme, dried |
| 1 leaf | Bay leaf |
| 5 cup | mushroom broth (low sodium) |
| 1/4 cup | White wine, dry (e.g.: chardonnay) |
| 2 tsp | Soy sauce (reduced sodium (or tamari) or 1/2 tsp miso paste) |
| 1 tbsp | Nutritional yeast (or more, to taste) |
| Salt (to taste) | |
| Black pepper (to taste) |
Steam-fry onion in a heavy skillet over medium heat until soft, but not browned, adding very small amounts of water as needed to prevent sticking or burning (or place in a microwavable dish, cover, and microwave on high for 3 minutes).
Place broth, bay leaf, thyme, and cooked rice in a medium saucepan.
Add onion and bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes or until rice is very soft
Meanwhile, steam-fry mushrooms in a large, heavy non-stick skillet over high heat, adding a sprinkle of salt and very small amounts of water as needed to prevent sticking or burning. Cook until mushrooms release and reabsorb their liquid. Remove from heat and set aside.
When the rice is soft, remove bay leaf and puree the soup until creamy with a hand-held blender or in batches in a blender or food processor. Remove the middle part of the blender or food processor's lid so hot air can escape. Cover the hole loosely with folded clean cloth while blending.
Return the soup to the pan and add mushrooms, soy sauce or miso paste, white wine (if using), salt, black pepper, and nutritional yeast, if using. Stir well to combine.
Serve hot over potatoes.
| Grain | 0.3 |
| Vegetables | 1.3 |
