This hearty soup builds deep flavor from a classic mirepoix of onion, carrot, and celery, sautéed until soft and sweet before earthy cremini mushrooms join the pot. Smoked paprika and fresh thyme give the broth a warm, savory backbone, while the mushrooms cook down until tender and browned at the edges for real umami depth. Long-grain rice simmers right in the pot, soaking up all that flavor as it turns tender and plump, so every spoonful is thick, cozy, and satisfying. A scatter of fresh parsley at the end brightens the whole bowl and adds a nice pop of color. It's an easy one-pot meal that comes together fast, and it's a great fit for a vegan menu, whether you're serving it as a starter or a full meal on a chilly night.
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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 6–7 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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