Eosinophilic Esophagitis Friendly Brown Rice Mushroom Soup
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.7(10)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 medium parsnips, peeled and diced
- 12 oz cremini mushrooms, stems trimmed, sliced ¼-inch thick
- ¾ cup short-grain brown rice, rinsed
- 6 cups water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 dried bay leaves
- 1 ½ tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large (5–6 qt) pot over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the carrots and parsnips and stir to coat with the oil. Cook until the edges begin to soften slightly, about 3 minutes.
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