Warm up on a chilly night with this thick and creamy vegetarian mushroom soup, made even heartier with risoni pasta.
Ingredient
1.5 litres salt-reduced vegetable stock
2 fresh thyme sprigs, plus extra to serve
60g butter
200g Swiss brown mushrooms, sliced
200g button mushrooms, halved
150g packet pasta mushroom mix (see notes)
1 brown onion, finely chopped
1 garlic clove, crushed
1 1/2 cups arborio rice
1/3 cup Bulla Cooking Cream
1/2 cup finely grated parmesan, plus extra to serve
Direction
Place stock and thyme sprigs in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low.
Meanwhile, melt 40g butter in a large heavy-based saucepan over high heat. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until well browned. Transfer to a bowl. Cover to keep warm.
Melt remaining butter in same pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute or until rice is coated
Reduce heat to low. Add 1/3 cup hot stock to rice. Cook, stirring, until liquid is absorbed. Repeat with stock, 1/3 cup at a time, allowing liquid to be absorbed before each addition, until rice is almost tender (see notes). Add remaining stock and half the mushrooms. Cook for 3 to 4 minutes or until rice is tender.
Stir in cream and parmesan. Top with remaining mushrooms, extra parmesan and extra thyme. Serve.
