Mushroom soup

Journey

• Peel, halve and finely slice the onions and put them into a large pan with 2 tablespoons of olive oil.
• Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and finely sliced garlic.
• Put the finely slide chestnut and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
• Season to taste, if needed.
• “Eet smakelijk!”