2 Tbls olive oil
2 tsp vegetable stock (dry)
½ a bunch of fresh thyme
2 cloves of garlic
4 large portobello mushrooms
8 chestnut or swiss brown mushrooms
100g (3½oz) basmati rice
1 litre boiling water
1 tbsp vegan sour cream (for serving)
1 tsp truffle oil (optional)
Salt & Pepper
Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil. Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
Crumble in the chestnut mushroom and portobellos, add the rice and cook for a couple of minutes.
Pour in 1 litre of boiling water and boil with the lid on for 10 mins.
Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.