Wild Mushroom and Rice Soup

Let's start by giving our Sunwhite Medium Grain Rice a refreshing rinse and a quick soak in cold water for 15-30 minutes.

While the rice is getting cozy in the water, let's chop and prep our veggies. Thinly slice the mushrooms (and trim the stems if you prefer) and finely dice the onions.

It's time to get cooking. Add a dollop of butter to a large soup pot and heat it up. Once melted, throw in the onions, garlic, and mushrooms. Sauté to perfection for 15 minutes until they're crispy and golden brown, stirring often.

Now, let's add some seasoning to spice things up! Mix in some parsley, salt, and pepper, and then pour in the vegetable broth, strained rice, and creamy coconut milk. Give everything a good stir.

Bring the soup to a boil, and then turn down the heat to a simmer. Let it cook, covered, for 20 minutes.

After 20 minutes, take off the lid, give the soup a stir, and let it simmer for another 15-20 minutes until the rice is fully cooked.

Take the pot off the heat and let it sit for 5 minutes to thicken up and develop even more flavor.

1. Serve this delicious soup with some garlicky toasted bread on the side.