This hearty soup builds layers of flavor from a slow saute of onion, carrots, and celery before a generous mix of cremini and shiitake mushrooms goes in, cooking down until deeply golden and savory. Fresh thyme, rosemary, and a hit of smoked paprika bring warmth and depth, while tamari adds a rich, umami backbone that ties the whole pot together. Brown rice simmers right in with everything else, soaking up all that flavor as it turns tender and hearty. The result is a thick, comforting bowlful that eats like a meal, finished with a scatter of fresh parsley for brightness. It's an easy one-pot dinner that fits neatly into a vegan kitchen, no fuss required.
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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 7–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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