Mushroom and Rice Soup

Serves: 4 

Ingredients	Qty	Prep
Mushrooms	3/4 lb	sliced
Rice	2/3 cups
Olive oil	4 tbsp
Onion	1 large	chopped
Carrots	2 large	chopped
Celery	2 - 3 stalks	chopped
Garlic	4 cloves	minced
Flour	2 tbsp
White wine vinegar	few tbsp	sub lemon juice
Stock	4 cups
Coconut milk	400g can
Thyme	1 tsp
Water	as needed
Salt	to taste
Pepper	to taste
Mint/cilantro	for garnish

Method:

1. Spread 2 tablespoons of olive oil in a flat pan. Fry mushrooms until brown on each side (about 5 minutes) and keep aside
2. In remaining oil, fry onion, garlic, carrots, and celery until soft
3. Add flour and mix well
4. Add the lemon juice/white wine vinegar and little water, then cook until liquid evaporates
5. Add stock, rice, and thyme
6. Bring to boil and reduce heat to low and add coconut milk
7. Continue on simmer until rice is cooked
8. Add mushrooms, adjust salt and pepper to taste

Notes:

There is plenty of salt in stock. So add salt sparingly, only at the end.