Veal and Mushroom Rice Soup

A simple, comforting meal-prep soup with ground veal, mushrooms, rice, carrots, and celery in a light broth. It portions well for lunches and reheats easily without losing flavor.

Veal and Mushroom Rice Soup
Prep time
15 min
Cook time
30 min
Yield
1 servings

Ingredients

  • 0.2 g Bay Leaf
  • 0.5 g Black Pepper
  • 80 g Carrot
  • 50 g Celery
  • 1 g Dried Thyme
  • 5 g Garlic
  • 150 g Ground Veal
  • 10 g Olive oil
  • 60 g Rice
  • 1.5 g Salt
  • 450 g Vegetable broth
  • 100 g White Mushroom
  • 60 g Yellow Onion

Instructions

  1. Heat the olive oil in a medium pot over medium heat. Add the onion, carrots, and celery, then cook until the onion softens.
  2. Add the garlic and mushrooms and cook for a few minutes until the mushrooms release some moisture.
  3. Add the ground veal, thyme, salt, and pepper. Break up the meat and cook until no pink remains.
  4. Stir in the rice, bay leaf, and vegetable broth. Bring to a gentle boil.
  5. Reduce the heat and simmer until the rice is tender and the soup has thickened slightly.
  6. Remove the bay leaf and let the soup rest for a few minutes before portioning into containers.