Gluten and Dairy Free Mushroom Soup

Serves 4-6

Ingredients

  • 1 tablespoon olive oil
  • 100g rice
  • 1 carrot, diced
  • 1 leek, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 300g chestnut mushrooms, sliced
  • 1 teaspoon cornflour
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 700ml vegetable or chicken stock
  • 160ml dairy free milk
  • salt and pepper for seasoning

Directions

  1. Add the olive oil to a large saucepan over a medium heat
  2. Add in the carrot, leek, onion, garlic, mushrooms, rosemary and thyme
  3. Saute for 5 minutes
  4. Sprinkle over the cornflour
  5. Stir in the rice, stock and dairy free milk
  6. Bring to the boil and simmer for 15 minutes
  7. Season to taste with salt and pepper