Field Mushroom Soup


  • 1 Tablespoon Olive Oil
  • 2 pc Shallot, chopped
  • 2 pc Garlic, finely minced
  • 1 teaspoon Parsley
  • 1 teaspoon Thyme
  • 1 pc Celery, diced
  • 2 cups Mushrooms
  • Sea Salt and Pepper to Taste
  • 4 cups Vegetable Stock
  • ½ cup Rice
  • 1 teaspoon Soy Sauce


1. In a large cooking pot, heat the olive oil to medium high heat. Add the shallot and garlic and cook for one minute. Add the celery and thyme and cook for an additional minute. Add the mushrooms and parsley, then reduce the heat to medium. Cook for five minutes, then add the vegetable stock. Allow to reach a simmer, then add the rice and soy sauce. Cook for twenty minutes, then place the mixture in a blender. Blend on high speed until a creamy texture forms.

2. Return the soup to the cooking pot and cook for an additional ten minutes. Serve warm with toast points or crackers.

Learn more about field mushrooms

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