Eosinophilic Esophagitis Friendly Gluten Free Mushroom Rice Soup
Total time50 min
Prep time15 min
Cook time35 min
4.5(8)
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Learn more āIngredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 1 tsp fresh thyme leaves (or Ā½ tsp dried thyme)
- Ā½ tsp smoked paprika
- 6 cups chicken broth
- ā cup long-grain white rice, uncooked
- 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 6ā7 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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