If you have been dreaming about a cozy, comforting bowl that fills you with warmth and satisfaction, let me introduce you to the fantastic Cream of Mushroom Soup with Rice Recipe. This delightful dish blends the earthy richness of caramelized mushrooms with the creamy texture of dairy and the hearty bite of tender white rice. Every spoonful tells a story of simple ingredients coming together in perfect harmony, creating a soup that’s as nourishing as it is delicious. Whether you’re looking for a weeknight dinner that feels like a warm hug or a make-ahead meal to impress, this recipe is an absolute winner you’ll want to keep returning to.

Ingredients You’ll Need

Inside a black pan, there is a mix of cooked mushroom pieces and small chopped onions. The mushrooms are browned and soft with light and dark brown colors, some of them halved or sliced. The onions are translucent and slightly golden. A few green sprigs of thyme rest on top, adding a fresh touch. A dark wooden spoon is placed among the ingredients, partially lifting some mushrooms. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this soup lies in its simplicity. Each ingredient plays an essential role, contributing its own flavor, texture, or aroma to build a soulful and balanced dish. With easily accessible pantry staples and fresh mushrooms, you’re just a few steps away from making this comforting recipe a new favorite.

2 tablespoons butter: Adds richness and helps caramelize flavors beautifully.
1 tablespoon olive oil: Enhances flavor and prevents the butter from burning.
1 small yellow onion, diced: Provides a sweet and savory base for the soup.
4 cloves garlic, chopped: Brings aromatic depth and a gentle bite.
Salt and pepper, to taste: Essential for seasoning and lining out all flavors.
8 ounces cremini mushrooms, halved: The star ingredient offering earthiness and meaty texture.
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme: Adds a subtle herbal note that complements mushrooms.
8 cups low sodium chicken broth, divided: Builds the liquid base while controlling saltiness.
1 cup white rice: Provides body and a satisfying chewiness.
½ cup milk: Adds creaminess without overpowering the dish.
½ cup heavy cream: Creates that luscious, velvety finish.
½ cup grated parmesan cheese: Brings savory, umami richness to round out the flavors.

How to Make Cream of Mushroom Soup with Rice Recipe

Step 1: Sauté the Aromatics and Mushrooms

Begin by melting butter and heating olive oil in a Dutch oven over medium heat. The combination of butter and olive oil ensures a perfect cooking temperature while enriching the flavor. Add your diced onion and cook for about 3 minutes, stirring often until the onion softens and turns slightly translucent. Next, toss in the chopped garlic and cook for 15 seconds until its fragrance fills your kitchen. Now, add the halved mushrooms along with a generous pinch of salt and freshly ground pepper. Allow the mushrooms to cook for 5 minutes, stirring occasionally, until they caramelize and develop a beautiful golden-brown color that deepens their flavor.

Step 2: Infuse with Thyme

Sprinkle the fresh or dried thyme over the mushrooms and stir everything together, cooking for one more minute. This careful timing lets the herbal notes bloom without overpowering the delicate earthiness of the mushrooms, making the soup aromatic and inviting.

Step 3: Set Aside Some Mushrooms

Before moving on, carefully spoon out about one-third of the mushrooms and set them aside. These reserved mushrooms will become a textural contrast and a lovely garnish once your soup is ready, adding visual appeal and bursts of savory flavor.

Step 4: Puree the Soup Base

Turn off the heat and transfer the sautéed mixture to a high-powered blender or food processor. Add 2 cups of chicken broth to help blend everything smoothly. Puree until velvety and seamless—this step transforms the chunkiness into a luscious, creamy base for your soup that will hug the rice perfectly.

Step 5: Combine and Cook the Rice

Pour the blended soup base back into your Dutch oven and stir in the remaining 6 cups of chicken broth. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, stir in the white rice, then reduce heat to medium-low and cover the pot with a lid. Let it simmer undisturbed for 25 to 30 minutes, until the rice is tender and has absorbed the savory broth, creating a satisfying texture and fullness in every spoonful.

Step 6: Finish with Cream, Milk, and Parmesan

After the rice is perfectly cooked, stir in the milk and heavy cream to introduce luscious silkiness to the soup. Follow with the grated parmesan cheese, which melts into the hot soup offering an irresistible umami punch. Let it cook for another 6 to 8 minutes so all the flavors meld beautifully. Taste and adjust salt and pepper as needed to make it just right for your palate.

Step 7: Serve

Ladle the scrumptious soup into bowls and generously top each serving with those reserved caramelized mushrooms. They add a delightful texture and a mushroom burst that will make every spoonful extra special.

How to Serve Cream of Mushroom Soup with Rice Recipe

A black cast iron pot filled with creamy, light brown mushroom soup showing a smooth texture with small bits and herbs floating on the surface. In the center, several dark brown, cooked mushroom pieces rest on top, with a few small green herb sprigs scattered around. A wooden spoon with a darker tip is partially submerged on the right side of the pot, stirring the soup against a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple garnish can take this soup from good to unforgettable. Sprinkling chopped fresh parsley or chives adds vibrant color and a fresh element to cut through the richness. The reserved mushrooms on top invite your guests to enjoy contrasting textures and intensify the earthy mushroom flavors already present.

Side Dishes

This soup pairs marvelously with crusty artisan bread or garlic toast, perfect for dipping and soaking up every last drop. For a light meal, consider a crisp green salad dressed lightly with lemon vinaigrette to balance the creaminess. If you want something heartier, roasted vegetables or a cheese plate complement the richness and keep the meal exciting.

Creative Ways to Present

You can elevate this rustic soup by serving it in mini bread bowls for a cozy touch that amazes at casual dinners. Another fun idea is layering it in clear glass mugs or jars to show off its creamy texture and garnishes artfully, making it perfect for parties or fancy lunches.

Make Ahead and Storage

Storing Leftovers

Cream of Mushroom Soup with Rice Recipe is fantastic for leftovers, keeping well in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making the next-day lunch or dinner just as enjoyable as fresh.

Freezing

This soup freezes beautifully, especially if you plan to make it in bulk. Place cooled soup in freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently over medium-low heat on the stove, stirring occasionally to prevent scorching. If the rice thickens the soup too much, simply add a splash of broth or milk as it warms to restore the creamy texture without watering down the flavor.

FAQs

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken broth with vegetable broth, and you’ll maintain the heartiness and deliciousness without compromising flavor. The mushrooms and thyme bring enough earthiness to keep it rich and satisfying.

What types of rice work best in this Cream of Mushroom Soup with Rice Recipe?

White rice works wonderfully because it cooks evenly and absorbs flavors well, but you can experiment with jasmine or basmati for a subtle fragrance. Avoid quick-cooking rice as it may mush up during the simmering time.

Is it possible to use dried mushrooms?

Yes, dried mushrooms can add even more depth. Rehydrate them in warm water, chop finely, and include them along with fresh mushrooms. Just be sure to adjust the broth quantity to account for any extra liquid from soaking.

Can I use cream substitutes to make it lighter?

Definitely! You can swap heavy cream for half-and-half or even a blend of milk and Greek yogurt for a lighter, tangier take. Just add yogurt at the end off heat to prevent curdling.

How do I get the soup extra creamy without making it too heavy?

The trick is balancing the richness with milk and cream in moderation and blending part of the mushroom mixture. Adding parmesan cheese also boosts creaminess without adding unnecessary fat. Using a mix of butter and olive oil during cooking helps keep it smooth and flavorful.

Final Thoughts

There is something truly special about a bowl of Cream of Mushroom Soup with Rice Recipe that comforts the soul and nourishes the body. Its simplicity, combined with layers of flavor and creamy texture, makes it the perfect go-to for any occasion. I encourage you to try this recipe and let it become one of your treasured dishes that reminds you of home, no matter where you are.