Creamy Mushroom Jasberry Organic Ready-to-Eat Superfood Rice Soup

2 servings

Vegan

35 minutes

Ingredients

1 Pack Jasberry Organic Ready-to-Eat Superfood Rice Original
2 tbsp Extra-virgin olive oil, divided
2 cup Mushrooms, sliced
1/2 tbsp Vinegar
1 Onion, diced
2 Cloves garlic, minced
1/2 tsp Dried thyme
1/2 tsp Dried oregano
1/4 tsp Dried rosemary, chopped
1/4 tsp Powdered sage
1 tbsp Purpose flour
2 cups Vegan broth
1/2 cup Non-dairy milk of your choice
1/2 cup Celery, sliced
1 cup Carrots, cut into half-moons
1 cup Kale, chopped
Salt and pepper to taste

Instructions

1. In a pot, heat 1 tbs of extra-virgin olive oil over medium heat. Add the garlic, mushrooms, onions, carrots, and celery. Cook for 3 minutes, or until the vegetables are tender and caramelized in spots.

2. Add the vinegar, thyme, oregano, rosemary, and sage. Cook until the herbs are fragrant and the vegetables are softened, about 2-3 minutes. Deglaze the pot with the vegan broth, cooking until most of the moisture is reduced.

3. Sprinkle in the flour, stirring frequently for 2 minutes to cook it. Gradually pour in 1 cup of broth, whisking constantly to prevent lumps, until the mixture thickens.

4. Add the remaining broth, non-dairy milk, and Jasberry Organic Ready-to-Eat Superfood Rice. Bring to a simmer.

5. At the end of cooking, stir in the kale and cook for 2-3 minutes until it is bright and tender. Return the mushrooms to the pot, then season with salt and pepper to taste. Serve immediately.