Mushroom and Rice Soup
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Unrated
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Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4 to 6 serves
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Calories
246 kcal
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Course
Main Course
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Cuisine
American
Mushroom and Rice Soup
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This recipe for mushroom and rice soup is packed full of flavor and is both warming and comforting.
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Ingredients
- 2 ½ tablespoons extra virgin olive oil
- 28 grams butter 1 ounce
- 1 onion finely chopped, small, brown
- 1 teaspoon garlic minced
- 400 grams button mushrooms sliced, 14.11 ounces
- ¼ cup white wine optional, 62 ml/grams, 2.21 ounces
- 3 tablespoons all-purpose flour 35 grams, 1.24 ounces
- 3 ½ cups vegetable stock or chicken stock, 875 ml/grams, 30.86 ounces
- ½ cup heavy whipping cream 125 ml/grams, 4.41 ounces
- 1 ½ cup rice such as arborio or jasmine rice, cooked, 180 grams, 6.35 ounces
- salt to taste
- black pepper to taste
- 1 ½ tablespoons corn starch mixed with 2 ½ tablespoons cold water, 12 grams, 0.42 ounces
- 1 tablespoon parsley optional, chopped
- 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.
Nutrition Information
Show Details
Serving
1 serve
Calories
246kcal
(12%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
10mg
(3%)
Sodium
366mg
(15%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4to 6 serves
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 246kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 366mg | 15% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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