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Serves 2-4




  • 11⁄2-ounce dried shiitake mushrooms
  • 14-ounce button mushrooms, roughly diced (or any mushroom of your choice)
  • 5-ounce cremini mushrooms, roughly diced (or any mushroom of your choice)
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely diced
  • 2 leeks, washed and roughly diced
  • 1 celery stick (including leafy top), roughly diced
  • 2 sprigs of fresh thyme
  • 1-liter vegetable stock
  • 1⁄4 cup brown basmati rice
  • 2 tablespoons wheat-free tamari
  • 11⁄2 cups nondairy milk (such as rice milk)
  • extra fresh thyme
  • roughly chopped dry roasted almonds




1. Place the dried shiitake mushrooms in a bowl with enough hot water to cover, allow to soak for 10 minutes. Strain the mushrooms reserving approximately 1 cup of the liquid. Roughly chop the mushrooms and set aside.

2. Heat the olive oil, add the garlic, leeks, and celery and fry over a medium heat for 3-4 minutes until soft. Add the mushroom, including the shiitake and fry over a medium heat for a few.

3. Add the reserved shiitake liquid and the sprigs of thyme. Turn down the heat gently cook for 10 minutes tossing the pan occasionally. Add the rice and stock and bring to a gentle simmer, cook over a medium heat for 15-20 minutes until rice is tender.

4. Using a stick blender blend the soup until thick and creamy. Over a gentle heat stir in the rice milk and heat through continuing to stir for a few minutes until hot. Serve the soup in warm bowls topped with a little extra fresh thyme and the chopped almonds.



Greeniche is committed to investing in the development of natural health products, sweeteners, and supplements that foster active and healthy living. We are defined by the health awareness we spread. Our research, methods, and minds are working to fuel the natural health in Canada.



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Laura De Sanctis

Laura is Greeniche’s in-house nutritionist, a yoga and Pilates instructor, and is also an international health and wellness ambassador.

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