Why You’ll Love This Recipe
- The combination of earthy mushrooms and rice makes for a hearty soup that still feels lighter than many heavy cream-based dishes.
- It’s versatile: you can use different types of mushrooms and rice (white, wild, brown) to suit what you have.
- Leftovers re-heat well and the flavours often deepen after resting.
- You can tweak it to be vegetarian or even vegan with slight adjustments (plant-based cream or milk substitute).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter (or oil)
- Onion, finely diced
- Garlic, minced
- Carrots, sliced or diced
- Celery, diced
- Mushrooms (e.g., baby bella/cremini, shiitake), cleaned and sliced
- Dried herbs: thyme, oregano (or Italian seasoning)
- Salt and black pepper
- Broth (vegetable or chicken)
- Rice (white long-grain, or wild rice blend or brown rice, depending on preference)
- Heavy cream or milk (or plant-based cream for vegan version)
- Grated Parmesan (optional, for extra richness)
Directions
- In a large pot or Dutch oven, melt the butter (or heat oil) over medium heat. Add the onion and sauté until softened. Add the garlic, carrots and celery. Cook for a few more minutes until the vegetables start to soften and become aromatic.
- gin to brown slightly — this builds flavour. Stir in the herbs, salt and pepper. Add the rice and mix to coat in the aromatic vegetable-mushroom base. Some recipes toast the rice briefly.
- Pour in the broth, bring to a gentle boil, then reduce heat to a simmer. Cover and cook until the rice is tender (and for wild or brown rice blends this may take 45-60 minutes).Once the rice is ready, stir in the cream (or milk/plant-based cream) and the Parmesan if using. Simmer a few minutes more until heated through and slightly thickened. Taste and adjust seasoning.
- Serve hot in bowls. Optionally garnish with fresh herbs, extra grated cheese or a swirl of cream.
Servings and timing
- Yield: Approximately 4 to 6 servings (depending on portion size).
- Prep time: ~10-15 minutes (for chopping vegetables and mushrooms).
- Cook time: For standard white rice: ~20-30 minutes after adding rice. For wild/brown rice blends: ~45-60 minutes.
- Total time: ~30-40 minutes (white rice) or up to ~1 hour (for wild rice blends).
Variations
- Swap white rice for a wild rice blend or brown rice for extra texture and nutty flavour. Omit the cream and use milk or a thickener (flour + milk) for a lighter version. Use a mix of mushrooms: e.g., cremini + shiitake for different textures and deeper flavour. For a vegan version: use plant-based butter/oil, vegetable broth and plant-based cream/ milk, and skip Parmesan or use vegan substitute.Add cooked shredded chicken or leftover turkey to make it a more substantial meal.
- Add a splash of white wine when sautéing mushrooms for extra depth.
- Finish with fresh herbs like parsley or thyme for brightness.
Storage/Reheating
- Fridge: Store cooled leftovers in an airtight container for up to 3-4 days.
- Freezer: Soups with rice can be trickier to freeze (rice may become softer); if using wild rice blend it fares better. Reheat thoroughly.
- Reheating: Gently heat on the stove over low-medium heat, stirring occasionally. If it has thickened too much, add a splash of broth or water to loosen.
- If the rice absorbed too much liquid and the soup is too thick, do not hesitate to add more broth or milk to restore desired consistency.
FAQs
What type of rice works best in this soup?
You can use white long-grain rice for a quicker cook and softer texture. For more bite and nutty flavour, use a wild rice blend or brown rice—but note these require longer cooking times.
Do I need to pre-cook the rice before adding?
In most recipes you add the uncooked rice along with the broth and cook together until the rice is tender. However, for tougher rice blends (some wild/brown mixes), you might consider pre-soaking or pre-cooking if you want faster results.
Can I make this soup ahead of time?
Yes. It often tastes even better the next day once the flavours meld. Just cool, store in the fridge, and reheat when ready. You may need to add a little extra liquid when reheating if it’s thick.
Is this soup vegetarian or vegan?
It’s vegetarian as written if you use vegetable broth and omit any meat additions. For vegan, use plant-based cream/milk and butter/oil, and skip or use vegan cheese instead of Parmesan.
What mushrooms should I use?
Cremini (baby bella) are a reliable choice—they caramelize nicely and have good flavour. Shiitake are also excellent if you can find them. Feel free to use a mix of mushrooms for texture and flavour variety.
My soup is too thick after refrigerating—what should I do?
This is common because rice absorbs liquid over time. To restore a good consistency, add a splash of broth or milk while reheating and stir gently until it reaches your desired thickness.
Can I make it gluten-free?
Yes. The basic vegetable, mushroom, rice and broth base is naturally gluten-free. If you thicken with flour or add cream with flour roux, substitute with a gluten-free flour or cornstarch slurry.
How do I build more flavour into the soup?
Searing the mushrooms until golden adds depth. Also, using herbs like thyme or oregano, seasoning well with salt and pepper, and using a good quality broth will all enhance flavour. Optionally, a splash of wine or Worcestershire sauce works too.
Can I cook this in an Instant Pot or slow cooker?
Yes. Some versions adapt to Instant Pot or slow cooker: sauté mushrooms and veggies, then add rice, broth and cook under pressure. When done, stir in cream.
Conclusion
Whether you’re after a simple weeknight soup or a cosy weekend pot to share, this Mushroom and Rice Soup delivers on flavour, comfort and versatility. With earthy mushrooms, satisfying rice and a creamy, aromatic broth, it’s a recipe you can customise, scale and make your own. Enjoy the warmth and richness—this one’s going to become a go-to.
PrintMushroom and Rice Soup
A cosy, creamy yet light mushroom and rice soup made with sautéed vegetables, tender rice, herbs, and your choice of broth. Comforting, aromatic, and easily adaptable to be vegetarian or vegan.
- Prep Time: 10–15 minutes
- Cook Time: 20–60 minutes
- Total Time: 30–75 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tbsp butter (or oil)
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 450 g mushrooms (cremini, shiitake, or mixed), sliced
- 1 tsp dried thyme
- 1 tsp dried oregano (or Italian seasoning)
- Salt and black pepper, to taste
- 6 cups vegetable or chicken broth
- 1 cup rice (white long-grain, wild rice blend, or brown rice)
- 1/2–1 cup heavy cream or milk (or plant-based cream)
- 1/4 cup grated Parmesan (optional)
Instructions
- Melt butter or heat oil in a large pot over medium heat. Add onion and sauté until softened.
- Add garlic, carrots, and celery. Cook for several minutes until the vegetables begin to soften.
- Add mushrooms and cook until they release moisture and lightly brown.
- Stir in thyme, oregano, salt, and pepper. Add the rice and stir to coat.
- Pour in the broth, bring to a boil, then reduce to a simmer. Cover and cook until rice is tender (20–30 minutes for white rice, 45–60 minutes for wild/brown rice).
- Stir in cream or milk and Parmesan if using. Simmer a few more minutes until heated through and slightly thickened.
- Taste and adjust seasoning. Serve hot with optional fresh herbs or extra cheese.
Notes
- Rice absorbs liquid as it sits; add extra broth when reheating if needed.
- Use plant-based cream and broth for a vegan version.
- Wild or brown rice adds chewiness but increases cook time.
- Sear mushrooms well for deeper flavour.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
