Mushroom and Rice Soup

Serves: 4 
Mushrooms3/4 lbsliced
Rice2/3 cups
Olive oil4 tbsp
Onion1 largechopped
Carrots2 largechopped
Celery2 - 3 stalkschopped
Garlic4 clovesminced
Flour2 tbsp
White wine vinegarfew tbspsub lemon juice
Stock4 cups
Coconut milk400g can
Thyme1 tsp
Wateras needed
Saltto taste
Pepperto taste
Mint/cilantrofor garnish

  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

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