mushroom soup and rice recipe

Written ByJenny Smyth Posted on
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The Best mushroom soup and rice recipe

I’m so excited to share with you one of my family’s favorite recipes – mushroom soup and rice. This hearty dish has been a staple in our household for years, and for good reason. It’s not only delicious, but it’s also incredibly easy to make and packed with nutrients.

The combination of tender mushrooms, flavorful broth, and fluffy rice is a match made in heaven. My kids love helping me in the kitchen, and this recipe is always a hit with them. We often serve it on special occasions, like holidays or family gatherings, but it’s also a regular part of our weekly meal routine.

One of the things I love about this recipe is how versatile it is – you can customize it to suit your tastes by adding different types of mushrooms, herbs, or spices. My husband is a big fan of the way the flavors meld together, and I appreciate how easy it is to make in large quantities. Whether you’re looking for a comforting meal after a long day or a crowd-pleasing dish for a party, this mushroom soup and rice recipe is sure to please.

The best part? It’s actually quite healthy – the mushrooms are rich in antioxidants and vitamins, while the rice provides sustained energy. We’ve even started making it for our weekly meal prep – it’s perfect for packing into containers or serving at home.

The aroma that fills your kitchen as it simmers on the stovetop is heavenly, and I guarantee you’ll be hooked from the very first bite. So go ahead and give this recipe a try – I promise you won’t be disappointed!

Mushroom Soup and Rice

4.8 from 855 votes

A comforting bowl of creamy mushroom soup served with fluffy rice. This hearty dish combines earthy mushrooms with aromatic herbs for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb fresh mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tbsp butter
2 tbsp all-purpose flour
1 tsp dried thyme
Salt and pepper to taste

For the Rice

1 cup long-grain white rice
2 cups water
1/2 tsp salt

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2In a medium saucepan, combine the rice, water, and 1/2 tsp salt.
3Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and all liquid is absorbed.
4Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
5While the rice cooks, melt the butter in a large pot over medium heat.
6Add the diced onion and cook for 4 minutes until translucent, stirring occasionally.
7Add the sliced mushrooms and cook for 6 minutes until they release their moisture and start to brown, stirring every minute.
8Add the minced garlic and dried thyme to the pot, stirring for 30 seconds until fragrant.
9Sprinkle the flour over the vegetables and stir continuously for 1 minute to coat evenly.
10Pour in the vegetable broth gradually while stirring to prevent lumps, then bring the mixture to a gentle simmer over medium heat.
11Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally, until it thickens slightly.
12Stir in the heavy cream and cook for 2 more minutes until heated through, but do not let it boil.
13Season with salt and pepper to taste.
14Serve the soup over a bed of fluffy rice.

🔧Equipment

Large pot
Medium saucepan with lid
Wooden spoon
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 8g

📝Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream. You can use any variety of mushrooms such as cremini or shiitake for deeper flavor.

Watch Video Of How Mushroom Soup and Rice Works

One of my favorite things about this recipe is how versatile it is – whether you’re serving it at home or packing it into containers for meal prep, it’s always a hit. And don’t even get me started on how easy it is to reheat!

Simply thaw frozen portions overnight in the fridge or reheat gently over low heat until warmed through. If you’re planning ahead for special occasions or family gatherings, consider making double batches so everyone can enjoy seconds (or thirds).

And don’t worry if you have leftovers – they’ll keep beautifully in the fridge or freezer for up to three days (or two months if frozen). In fact, we often use leftovers as fuel for busy days when we need something quick and easy.

❓ Frequently Asked Questions About Mushroom Soup and Rice

Q: What type of mushrooms should I use for this recipe?

A: You can use any variety of mushrooms you like – button, cremini, shiitake, or even a combination of different types. Just be sure to chop them up into bite-sized pieces before adding them to the pot.

Q: Can I make this recipe in advance?

A: Yes! This soup freezes beautifully, so feel free to prepare it ahead of time and store it in the fridge or freezer until you’re ready to serve.

Q: Is this recipe suitable for vegetarians?

A: Absolutely! This recipe is completely vegetarian-friendly and can be adapted to suit any dietary needs.

Q: How do I store leftover mushroom soup and rice?

A: Store leftover soup in an airtight container in the fridge for up to three days or freeze it for up to two months. Reheat gently over low heat until warmed through.

Q: Can I add other ingredients to customize this recipe?

A: Of course! Feel free to add your favorite vegetables, herbs, or spices to make this recipe your own.

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