Pescatarian Gluten Free Mushroom Brown Rice Soup
Total time1 hr 15 min
Prep time15 min
Cook time1 hr
4.5(7)
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Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 4 oz shiitake mushrooms, stems removed and caps sliced
- 1 tsp fresh thyme leaves
- 1 tsp dried rosemary
- Ā½ tsp smoked paprika
- Ā¾ cup long-grain brown rice, rinsed
- 6 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup water
- 2 tbsp tamari
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7ā8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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