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Ingredient
Rice and Mushroom Soup
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Ingredient
Food ration :
2 servings
1/2 cup
celery (finely chopped)
3 tbsp
heavy cream
2 tbsp
unsalted butter
2 cups
veg broth
2 tbsp
olive oil
Cooking instructions
* Step 1
Cook rice in the rice cooker. Set aside.
* Step 2
Heat the oil and butter in a pot over medium heat. Once hot add onion, carrots, celery and cook for about 8 mins until softened.
* Step 3
Add mushrooms and garlic, stir to combine, cook for 8 mins, until soft and slightly golden.
* Step 4
Add veg broth into the pot, on heat no, 3 and simmer for 20 mins.
* Step 5
Add heavy cream and gardually sprinkly in the Parmesan cheese, sitring continously to avoid clumping, until all is combined.
* Step 6
Add rice on the plate and pour the soup over the rice.
* Step 7
Salt and pepper to taste, garnish with rosemary.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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