Cook the onion in oil until it becomes translucent.
Add mushrooms, carrots, garlic, butter, sage, thyme, salt & pepper.
Stir in the rice and vegetable broth. Bring to a boil, reduce heat & cover.
Simmer for 45-50 minutes.
Combine flour & heavy cream until smooth. Stir into the soup. Cook 10 more minutes.
Garnish with parmesan cheese & thyme.
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