Mushroom & Rice Soup
Updated Jul 19, 2025, Published on Nov 09, 2023
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As the weather gets colder, there's nothing quite like a steaming bowl of hearty soup to warm your soul and this Mushroom & Rice Soup recipe is no exception! It's brimming with the rich flavors of earthy mushrooms and tender rice and is the epitome of comfort food during soup season.
Are you looking for more soup recipes? Try this Creamy Lasagna Soup or Italian Wedding Soup!
Recipe Ingredients
See the full list of ingredients with exact quantities on the recipe card below.
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Mushroom and Rice Soup
Equipment
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Butter
- 1 Yellow Onion, diced
- 4 cloves Garlic, minced
- 8 oz Baby Bella Mushrooms, sliced
- 5 oz Shiitake Mushrooms, sliced
- 1/2 teaspoon Kosher Salt, divided; more to taste
- 1/2 teaspoon Black Pepper, divided; more to taste
- 1/3 cup White Wine, use a dry white wine
- 1/4 cup Flour
- 6 cups Chicken Broth
- 2 sprigs Fresh Rosemary, optional; can substitute a pinch of dried rosemary
- 2 sprigs Fresh Thyme, optional; can substitute a pinch of dried thyme
- 1/2 teaspoon Worcestershire Sauce
- 1 teaspoon Light Soy Sauce, I used low sodium
- 1/2 cup White Rice, I used Jasmine Rice
- 1/2 cup Heavy Cream
- 2 tablespoon Fresh Parsley, roughly chopped; to serve (optional)
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 30 seconds. Stir in the sliced Baby Bella and Shiitake mushrooms. Cook for about 12 minutes, stirring occasionally, until the mushrooms have released their moisture and become deep golden brown.
- Season with salt and black pepper. Pour in the white wine, stir, and let it simmer for 2 to 3 minutes until most of the liquid evaporates. Sprinkle the flour over the mushrooms and stir well. Cook for 2 minutes to remove the raw flour taste.
- Add the chicken broth, Worcestershire sauce, soy sauce, thyme, and rosemary. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Stir in the rice, cover, and cook over medium-low heat for 10 to 15 minutes, or until the rice is tender. Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning as needed. Discard the herb sprigs if desired. Serve hot, topped with freshly cracked black pepper and chopped fresh parsley.
Video
@carolbeecooks This mushroom & rice soup is loaded with all of the umami goodness and 2 types of mushrooms. Who else is loving soup szn?! #souptok #mushroomsoup #rice
♬ IT Girl x Bad Girls - djhunnybee
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
