Creamy Mushroom and Rice Soup

Slice 125 gr Cultivated mushrooms, finely dice 30 gr Spring Onion, 25 gr Leek, and 30 gr Carrots, mince 1 clove Garlic, and finely chop 2.5 gr Parsley.

Heat ¹/₂ tbsp Olive oil extra virgin and ³/₄ tsp Butter in a soup pot over medium-high heat.

Add 125 gr Cultivated mushrooms and sauté for 5 to 6 minutes until lightly browned, then reserve a small spoonful for garnish.

Add 30 gr Spring Onion, 25 gr Leek, and 30 gr Carrots to the pot and cook for 4 minutes until softened.

Stir in 1 clove Garlic and 1 tsp Dried Thyme, cooking for 30 seconds until fragrant.

Pour in hot 5 gr Vegetable Broth, add 2 leaves Bay Leaves and 20 gr Rice, bring to a simmer, and cook for 15 minutes until the rice is tender.

Remove the bay leaves, then stir in 25 ml Dairy Cooking Cream and ³/₄ tsp Butter, simmering gently for 2 minutes.

Season with ¹/₂ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and ¹/₄ tbsp Lemon Juice, then stir in 2 gr Parsley.

Ladle the soup into serving bowls and garnish with the reserved sautéed mushrooms and 0.5 gr Parsley.