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Mushroom and Rice Soup

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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.

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

  1. Melt butter or heat oil in a large pot over medium heat. Add onion and sauté until softened.
  2. Add garlic, carrots, and celery. Cook for several minutes until the vegetables begin to soften.
  3. Add mushrooms and cook until they release moisture and lightly brown.
  4. Stir in thyme, oregano, salt, and pepper. Add the rice and stir to coat.
  5. 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).
  6. Stir in cream or milk and Parmesan if using. Simmer a few more minutes until heated through and slightly thickened.
  7. 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

Find it online: https://thefamilycooking.com/mushroom-and-rice-soup/