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.
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Mushroom & Rice Soup Recipe Ingredients
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 8 oz Baby Bella Mushroom sliced
- 5 oz Shiitake Mushrooms sliced
- 1/2 tsp Salt divided; more to taste
- 1/2 tsp Black Pepper divided; more to taste
- 1/3 cup White Wine dry
- 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 tsp Worcestershire Sauce
- 1 tsp Soy Sauce I used low sodium
- 1/2 cup White Rice I used Jasmine Rice
- 1/2 cup Heavy Cream
- 2 tbsp Fresh Parsley roughly chopped; to serve (optional)
Recipe Instructions
INSTRUCTIONS
- Heat the olive oil and butter over medium-high heat in a large pot or Dutch Oven. Add the diced yellow onion and cook 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds. Then add the sliced Baby Bella and Shiitake Mushrooms and stir to combine. Cook until the mushrooms have released all of their moisture and become dark brown in color, about 12 minutes. Stir occasionally.
- Season with 1/2 tsp salt and 1/4 tsp black pepper. Pour in 1/3 cup dry white wine, stir to combine, and cook for 2-3 minutes, or until most of the liquid is cooked off.
- Sprinkle the flour over the top of the mushrooms and stir to combine. Cook for 2 minutes. Pour in the chicken broth, Worcestershire, and soy sauce. Toss in the sprigs of fresh thyme and rosemary. Stir to combine. Bring to a boil then cover the pot and lower the heat to a simmer. Cook for 10 minutes.
- Pour in the rice then cover the pot and cook over medium-low heat for another 10-15 minutes, or until the rice is cooked through.
- Turn the heat to low and stir in the heavy cream. Taste the soup and season with additional salt and pepper as needed. You can discard the fresh thyme and rosemary sprigs before serving if desired.
- Divide among bowl to serve. Top with additional freshly cracked black pepper and the chopped fresh parsley.
Did you try this Mushroom & Rice Soup? Leave a Review!
Soup season just got a whole lot cozier with this Mushroom & Rice Soup! This soup is bursting with umami with both Baby Bella AND shiitake mushrooms in addition to lots of garlic, a splash of Worcestershire, and soy sauce. The generous splash of heavy cream at the very end ties everything together and makes this soup have the perfect balance of comforting, but still bright and not too heavy!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Mushroom & Rice Soup
An umami-packed soup loaded with two types of mushrooms and rice.
Ingredients
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 8 oz Baby Bella Mushroom sliced
- 5 oz Shiitake Mushrooms sliced
- 1/2 tsp Salt divided; more to taste
- 1/2 tsp Black Pepper divided; more to taste
- 1/3 cup White Wine dry
- 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 tsp Worcestershire Sauce
- 1 tsp Soy Sauce I used low sodium
- 1/2 cup White Rice I used Jasmine Rice
- 1/2 cup Heavy Cream
- 2 tbsp Fresh Parsley roughly chopped; to serve (optional)
Instructions
- Heat the olive oil and butter over medium-high heat in a large pot or Dutch Oven. Add the diced yellow onion and cook 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds. Then add the sliced Baby Bella and Shiitake Mushrooms and stir to combine. Cook until the mushrooms have released all of their moisture and become dark brown in color, about 12 minutes. Stir occasionally.
- Season with 1/2 tsp salt and 1/4 tsp black pepper. Pour in 1/3 cup dry white wine, stir to combine, and cook for 2-3 minutes, or until most of the liquid is cooked off.
- Sprinkle the flour over the top of the mushrooms and stir to combine. Cook for 2 minutes. Pour in the chicken broth, Worcestershire, and soy sauce. Toss in the sprigs of fresh thyme and rosemary. Stir to combine. Bring to a boil then cover the pot and lower the heat to a simmer. Cook for 10 minutes.
- Pour in the rice then cover the pot and cook over medium-low heat for another 10-15 minutes, or until the rice is cooked through.
- Turn the heat to low and stir in the heavy cream. Taste the soup and season with additional salt and pepper as needed. You can discard the fresh thyme and rosemary sprigs before serving if desired.
- Divide among bowl to serve. Top with additional freshly cracked black pepper and the 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 – Hunny Bee 😈
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