Mushroom and Rice Soup

Name: Mushroom and Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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))

5 steps

Prep:15minCook:45min

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

Updated at: Fri, 22 Aug 2025 00:12:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories370.4 kcal (19%)

Total Fat21 g (30%)

Carbs34.8 g (13%)

Sugars5.5 g (6%)

Protein8 g (16%)

Sodium1832.8 mg (92%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonextra virgin olive oil

2 tablespoonbutter

8 ozBaby Bella Mushrooms

sliced

5 ozShiitake Mushrooms

sliced

½ teaspoonKosher Salt

divided, more to taste

½ teaspoonBlack Pepper

divided, more to taste

⅓ cupWhite Wine

use a dry white wine

¼ cupflour

6 cupschicken broth

2 sprigsFresh Rosemary

optional, can substitute a pinch of dried rosemary

2 sprigsFresh Thyme

optional, can substitute a pinch of dried thyme

½ teaspoonworcestershire sauce

1 teaspoonLight Soy Sauce

2 tablespoonFresh Parsley

roughly chopped, to serve, optional

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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