Creamy Mushroom Rice Soup is a hearty vegetable soup recipe. It is a creamy soup that is flavorful and filling. The best part of soup season is having a large stockpot of delicious soup simmering on the stove top and eating a big bowl of it with some crusty bread. This soup is a good one to try.
The recipe is made with brown rice to make it a bit healthier as it is not processed. Brown rice retains its fiber so it will keep you full longer plus it has proteins and other nutrients. It does require a longer cooking time than white rice. If time is an issue for you or you simply prefer white rice, you can easily swap it in.
This hearty soup is packed with vegetables. Mushrooms, carrots, celery, and shallots combine to make a very flavorful soup. If you have been attempting to add more meatless recipes into your diet, this Creamy Mushroom Rice Soup is a recipe you should try!
If you are a fan of creamy rice soups you should check out Creamy Turkey Wild Rice Soup and Lemon Chicken Rice Soup which is made with white rice and chicken breast and brightened with lemon juice.
Meaty mushrooms make a good substitute for meat. If you would like to try some other mushroom recipes, check out Mushroom Feta Rotini, Creamy Mushroom Spinach Bowties, Mushroom Brown Rice Pilaf, Creamy Mushroom Pappardelle, Mushroom Bisque, Cheesy Mushroom Baked Rigatoni, Mushroom Gemelli, Mushroom Cacio e Pepe, Mushroom Bolognese, Mushroom Asparagus Tortellini, Mushroom Spinach Orzo, Mushroom Asparagus Frittata and Spinach Mushroom Quiche.
SOME THINGS TO KNOW:FAQ’s
INGREDIENT TIPS:
- To thicken the soup without flour, you can use cornstarch mixed with a little water, or blend part of the cooked soup smooth with an immersion mixer or in a blender. Mix it back in to the soup to achieve a creamy texture without using flour.
- Brown rice is the same grain as white rice but the bran and germ layer remain on which makes it take longer to cook. Read about Brown Rice Health Benefits.
SPECIAL EQUIPMENT NEEDED:
- Large Soup Pot or Dutch Oven: A large pot or Dutch oven is essential for sautéing the vegetables and simmering the soup. It should be big enough to hold all the ingredients with some extra space.
- Small Saucepan: Is needed to cook the rice separately before adding it to the soup.
- Cutting Board and Sharp Knife: For prepping vegetables like mushrooms, carrots, celery, shallots, and garlic.
- Measuring Cups and Spoons: To accurately measure ingredients like rice, olive oil, flour, broth, and cream.
- Wooden Spoon or Heatproof Spatula: Useful for stirring the ingredients while sautéing and preventing them from sticking to the bottom of the pot.
- Ladle: For serving the soup.
SUBSTITUTIONS:
- This recipe calls for Baby Bella mushrooms but there are several type of mushroom that you could also use. White button mushrooms, Cremini mushrooms and Shiitake mushrooms in the same quantity would work equally as well.
- Vegetable Stock and Vegetable Broth are both made by simmering vegetables. Vegetable stock does not get any added seasonings while vegetable broth is seasoned with salt and pepper. You can substitute the vegetable broth in the recipe for stock. Simply taste the soup and add some salt and pepper to taste. If you are not concerned about this being a vegetarian recipe, you could use chicken broth as well.
- The rice choice is flexible here. If you do not have brown rice, you can use wild rice, a wild rice blend, black rice, white rice, red rice or even an instant rice for this recipe. The directions in the recipe call for the rice to be cooked separate from the soup so just follow the cooking time directions for the type of rice you choose based on your personal preference.
- If you want to make this a vegan soup, substitute coconut milk for the heavy cream in a one for one swap. Coconut milk is very rich in fat and it will work well in the recipe.
HOW TO STORE CREAMY MUSHROOM RICE SOUP:
- You can store any leftover Creamy Mushroom Rice Soup in an airtight container for 3-5 days. Allow the soup to cool to room temperature before storing.
- This soup can be frozen as long as you do it before the heavy cream is added. The cream can separate during the freezing process and the quality of the soup will be compromised. It can be frozen in an airtight freezer container for 2-3 months without the cream.
- Thaw the soup in the refrigerator overnight when you are ready to eat it. Avoid thawing the soup at room temperature.
HOW TO REHEAT CREAMY MUSHROOM RICE SOUP:
- Reheat the soup in a saucepan over medium low heat, stirring occasionally until heated through.
- For a quicker option, use a microwave-safe container and cover it with a microwave-safe lid or plastic wrap, leaving a corner open to vent the steam. Cook at 1-2 minute intervals, stirring in between until the soup is heated through.
In a small saucepan with a lid, place two cups of water and the brown rice. Cook according to the package directions.
In a large pot or dutch oven , heat the olive oil over medium low heat. Add the mushrooms, carrots and celery and cook for 4 minutes until the mushrooms have rendered their liquid and the carrots and celery are beginning to become tender. Add the shallots, garlic and thyme.
Add the flour and stir in very well until it is thoroughly mixed in.
Add the vegetable broth, one cup at a time, stirring constantly. When all of the broth has been added, raise the burner to medium-high heat and cook, stirring, until the soup starts to bubble and thicken.
Stir in the heavy cream and cooked rice and simmer on low for 3-5 minutes to heat through.
Creamy Mushroom Rice Soup
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Ingredients
- 1 cup brown rice
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, cleaned and sliced (Baby Bella)
- 2 carrots, cut into small cubes
- 2 celery stalks, cut into small cubes
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- ¼ cup all purpose flour
- 6 cups vegetable broth
- 1 cup heavy cream
Instructions
In a medium pot, place two cups of water and the brown rice. Follow these directions for Plain But Perfect Brown Rice!
While the rice is cooking.
In a large pot or dutch oven , heat the olive oil over medium low heat. Add the mushrooms, carrots and celery and cook for 5 minutes until the mushrooms have rendered their liquid and the carrots and celery are beginning to become tender.
Add the shallots, garlic and thyme. Cook for an additional 2 minutes.
Add the flour and stir in very well until it is thoroughly mixed in. Add the vegetable broth, one cup at a time, stirring constantly. You may want to use a whisk to prevent any lumps of flour.
When all of the broth has been added, raise the burner to medium-high heat and cook, stirring, until the soup starts to bubble and thicken. This will take a few minutes.
Turn the burner back down to medium low and let the soup simmer, uncovered for 15 minutes.
Stir in the heavy cream and cooked rice and simmer on low for 3-5 minutes to heat through.
Notes
The longest part of the cooking time is due to the brown rice. If you need this to be a quick fix, use white rice instead.
