Tasty Tuesday: Creamy Brown Rice & Mushroom Soup

I'm really excited about the recipe I'm sharing with you guys today!

I just made some for lunch and it was deeeelish. 

I have a very special place in my heart for mushrooms and this recipe is a perfect way to highlight their delicious flavor! It's filling yet very healthy and lite. 

It has easily become one of my favorite go-to soups. :)

Creamy Brown Rice & Mushroom Soup

serves 4

::ingredients::

- 1 tbsp olive oil

- 1 lb. white or cremini mushrooms, diced (I used both)

- 1 cup celery, chopped

- 1 cup carrots, chopped

- 1 medium shallot, chopped

- 1/4 cup all-purpose flour

- salt and pepper to taste

- 1/3 cup white wine

- 1 tsp dried thyme

- 4 cups vegetable broth 

- 1 cup instant or cooked brown rice (feel free to use wild rice/any other kind of rice you want!)

- 3/4 cup plain greek yogurt (or sour cream)

- 2 tbsp chopped fresh parsley

::instructions::

- Heat oil in a large pot or dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot, cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes (stirring constantly). Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.

- Add broth to pot and bring to a boil. If you're using instant rice, add now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes. Once rice is cooked, stir in greek yogurt (or sour cream) and parsley. if you're using cooked rice, once soup has come to a boil, reduce heat to a simmer and stir in rice, greek yogurt, and parsley.

- Enjoy!

*you can easily make this recipe vegan friendly but using plain soy yogurt instead of greek yogurt!