Mushroom and Rice Soup

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An umami-packed soup with TWO types of mushrooms and rice.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: Mushrooms, One Pot, Rice, Soup, Winter

Servings: main course servings

Author: Carolyn Stilwell

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)

US Customary - Metric

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.

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@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

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