Once you taste this rich and satisfying Cream of Mushroom Soup with Sprouted Rice, canned soup will be a thing of the past! If you’ve been around here a while, you’ll know we have a major soft spot for soup – it’s cozy, filling, versatile and easy to make. Here, we took classic cream of mushroom soup and added extra veggies and sprouted rice for a more substantial meal (you could even argue that it’s a stew). Sprouting improves taste, texture, digestibility and bioavailability of rice, and the sprouted rice also helps to thicken the soup. Everything gets cooked up together in one pot, making both cooking and cleaning a breeze.
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