After a comforting and nourishing meal that’s easy to make and ready in no time?
Look no further than this delicious mushroom and rice soup.
This simple yet elegant dish is packed full of flavor, rich, and creamy.
The ultimate comfort food.
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Mushroom and rice soup is one of those recipes that hits the spot in those colder winter months.
It’s especially great to devour when you are feeling a bit under the weather too.
The heartiness of rice combined with earthy mushrooms makes for a dish that is warming and comforting.
This recipe is a great way to use up any leftover rice you may have.
Mushroom and rice soup is a rich, creamy, and thick soup. It's velvety and smooth in every spoonful.
If you're after other quick and delicious soup recipes with rice, you might like to try Lentil and Rice Soup or Vegetable Rice Soup.
Why You'll Love This Recipe
- This dish is easy to make.
- This mushroom and rice soup recipe is comforting and satisfying. Perfect for cold winter evenings or when you’re in need of a nourishing and satisfying meal.
- Nutritious and packed full of flavor.
- Make this soup in advance, and enjoy it the next day. Great for meal prep.
- Mushroom and rice soup is a rich, creamy, and warming soup recipe with rice.
- Great way to use up any leftover rice or mushrooms you may have.
Cost To Make
Estimated cost = $7.45, or $1.24 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Extra Virgin Olive Oil
- Butter
- Brown Onion
- Garlic
- Button Mushrooms: You could also use other mushrooms like Swiss Brown or cremini mushrooms. Or a combination of different mushrooms.
- White Wine
- All Purpose Flour
- Vegetable or Chicken Stock
- Heavy Whipping Cream
- Cooked Rice: Such as arborio or jasmine rice.
- Salt and Pepper
- Corn Starch: Just before adding cornstarch to your soup, make sure you mix it with cold water until there are no lumps and the cornstarch is dissolved. This slurry will help to thicken the soup.
- Parsley: To garnish, optional
Instructions
This recipe for mushroom rice soup serves 4 to 6. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: In a large deep saucepan, heat the extra virgin olive oil and butter over medium heat. Once the saucepan is hot, add the brown onion. Saute for 2 to 3 minutes or until the onions have softened. Then add the minced garlic and cook for a further 1 to 2 minutes.
Step Two: Add the sliced mushrooms and cook until they have reduced in size, are golden brown, and the liquid is almost all gone. Then add the white wine. Cook until almost all the liquid is used up.
Step Three: Sprinkle the flour over the mushrooms, mix well and cook for about 1 minute.
Step Four: Add the stock, stirring, bring to a boil. Once at a boil, reduce the heat to low-medium. Cover with a lid and allow to simmer for 10 to 15 minutes, or until the liquid thickens, stir occasionally.
Step Five: Remove the lid and reduce the heat to low. Stir in the cream and cooked rice. Allow to gently simmer, don’t boil the soup. Season with salt and pepper.
Step Six: While stirring, add in the corn starch and cold water mixture. This will further thicken the soup. Make sure your corn starch and water mixture has no lumps and all the corn starch is dissolved in the water before adding it to the soup. Otherwise you will have lumps in your soup.
Step Seven: Turn off heat and serve. Garnish with chopped parsley and grated Parmesan cheese if desired.
Tips for Success
- Experiment with different types of mushrooms to add complexity to your soup. Combining different varieties like cremini, shiitake, or oyster mushrooms can result in a more interesting flavor profile.
- Before using the mushrooms, gently brush off any dirt or debris using a soft brush or cloth. You can also rinse them under room temperature water, but make sure to dry the mushrooms after you rinse them. Or you could use a damp paper towel to wipe them clean.
- Cook the rice separately before adding it to the soup. This prevents the rice from becoming mushy and allows you to control its texture. Add the cooked rice to the soup just before serving.
- Allow the soup to simmer for some time to let the flavors meld together. This allows the mushrooms and rice to absorb the flavors of the broth.
Substitutions / Variations
Some variations of this mushroom rice soup you might like to try:
- Asian-Inspired Mushroom and Rice Soup: Give your soup an Asian flair by infusing it with flavors like ginger, garlic, and soy sauce. Add some sliced shiitake mushrooms and bok choy for an extra punch of Asian ingredients.
- Use wild rice.
- Lemon and Herb Mushroom and Rice Soup: Give your soup a bright and refreshing twist by adding the zest and juice of a fresh lemon. You can also add fresh herbs like thyme, rosemary, or dill to infuse the soup with aromatic freshness.
- Add diced jalapeños, crushed red pepper flakes, or a dash of hot sauce to the sautéed mushrooms.
- Mediterranean-Inspired Mushroom and Rice Soup: Infuse your soup with Mediterranean flavors by adding ingredients such as sun-dried tomatoes, Kalamata olives, and fresh basil.
- You might like to add pieces of fried bacon to this soup for more protein.
Serving Suggestions
Some ways you might like to serve this soup recipe:
- With crusty bread or croutons
- Grilled cheese sandwich
- Squeeze some lemon juice over the top of the soup before eating.
- Sprinkle some grated Parmesan cheese over the top of the mushroom soup.
Storage
Store this creamy mushroom and rice soup in an air tight container in the fridge for up to 3 to 4 days. This soup can also be frozen for up to 2 to 3 months.
To reheat, place in a saucepan and heat over low to medium heat. It can also be reheated in the microwave using a microwave safe bowl.
FAQ
You could throw uncooked rice into soup, but it is not recommended. Uncooked rice requires a specific amount of time and liquid to properly cook and absorb moisture.
If you add uncooked rice to your soup, you may need to cook the soup for longer, and you could end up with undercooked or crunchy rice grains.
Mushroom soup goes great with a slice of crusty bread, fresh herbs, a drizzle of extra-virgin olive oil on top, or with some sauteed mushrooms, or grated cheese such as Parmesan.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Mushroom and Rice Soup
Ingredients
- 2 ½ tablespoons extra virgin olive oil
- 28 grams (1 ounce) butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 1 teaspoon minced garlic
- 400 grams (14.11 ounces) button mushrooms sliced
- ¼ cup (62ml/grams, 2.21 ounces) white wine optional
- 3 tablespoons (35 grams, 1.24 ounces) all purpose flour
- 3 ½ cups (875 ml/grams, 30.86 ounces) vegetable or chicken stock
- ½ cup (125ml/grams, 4.41 ounces) heavy whipping cream
- 1 ½ cup (180 grams, 6.35 ounces) cooked rice such as arborio or jasmine rice
- Salt and pepper to taste
- 1 ½ tablespoons (12 grams, 0.42 ounces) corn starch mixed with 2 ½ tablespoons cold water
- 1 tablespoon chopped parsley optional
- Parmesan cheese grated, to garnish, optional
Instructions
- In a large deep saucepan, heat the extra virgin olive oil and butter over medium heat. Once the saucepan is hot, add the brown onion. Saute for 2 to 3 minutes or until the onions have softened. Then add the minced garlic and cook for a further 1 to 2 minutes.
- Add the sliced mushrooms and cook until they have reduced in size, are golden brown, and the liquid is almost all gone. Then add the white wine. Cook until almost all the liquid is used up.
- Sprinkle the flour over the mushrooms, mix well and cook for about 1 minute.
- Add the stock, stirring, bring to a boil. Once at a boil, reduce the heat to low-medium. Cover with a lid and allow to simmer for 10 to 15 minutes, or until the liquid thickens, stir occasionally.
- Remove the lid and reduce the heat to low. Stir in the cream and cooked rice. Allow to gently simmer, don’t boil the soup. Season with salt and pepper.
- While stirring, add in the corn starch and cold water mixture. See note 1.
- Turn off heat and serve. Garnish with chopped parsley and grated Parmesan cheese if desired.
Notes
- This will further thicken the soup. Make sure your corn starch and water mixture has no lumps and all the corn starch is dissolved in the water before adding it to the soup. Otherwise you will have lumps in your soup.
- Experiment with different types of mushrooms to add complexity to your soup. Combining different varieties like cremini, shiitake, or oyster mushrooms can result in a more interesting flavor profile.
- Before using the mushrooms, gently brush off any dirt or debris using a soft brush or cloth. You can also rinse them under room temperature water, but make sure to dry the mushrooms after you rinse them. Or you could use a damp paper towel to wipe them clean.
- Cook the rice separately before adding it to the soup. This prevents the rice from becoming mushy and allows you to control its texture. Add the cooked rice to the soup just before serving.
- Allow the soup to simmer for some time to let the flavors meld together. This allows the mushrooms and rice to absorb the flavors of the broth.
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