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Cream of Mushroom Soup with Rice Recipe

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4 from 84 reviews

Cream of Mushroom Soup with Rice is a comforting and creamy soup made with sautéed cremini mushrooms, onions, and garlic, seasoned with fresh thyme. It incorporates hearty white rice for added texture and richness, finished with cream, milk, and parmesan cheese to create a smooth, flavorful dish perfect for a cozy meal.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Base Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, chopped
  • Salt and pepper, to taste
  • 8 ounces cremini mushrooms, halved (can substitute white or portobello mushrooms)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

Soup Liquid and Creaminess

  • 8 cups low sodium chicken broth, divided
  • 1 cup white rice
  • ½ cup milk
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese

Instructions

  1. Prepare the base: Melt butter and heat olive oil in a Dutch oven over medium heat. Add diced onions and cook for about 3 minutes, stirring frequently until the onions become soft and translucent.
  2. Add garlic: Stir in the chopped garlic and cook for 15 seconds until fragrant, careful not to burn it.
  3. Sauté mushrooms: Add halved mushrooms, season with salt and pepper, and continue cooking for 5 more minutes until the mushrooms release their moisture and become caramelized.
  4. Add thyme: Stir in fresh or dried thyme and cook for another minute to infuse flavor.
  5. Set aside portion of mushrooms: Remove about one-third of the cooked mushrooms and set aside for garnishing later.
  6. Blend mixture: Remove the pot from heat, transfer the remaining mushroom mixture into a high-powered blender or food processor. Add 2 cups of chicken broth to aid blending and process until smooth.
  7. Return to pot and boil: Pour the pureed mixture back into the Dutch oven. Place over high heat, add the remaining broth, and bring the soup to a boil.
  8. Cook rice: Stir in the white rice, reduce the heat to medium-low, cover the pot, and cook for 25 to 30 minutes until the rice is tender and fully cooked.
  9. Add dairy and cheese: Stir in the milk, heavy cream, and grated parmesan cheese. Let the soup cook for an additional 6 to 8 minutes to blend the flavors and thicken slightly.
  10. Season and serve: Taste the soup and adjust with salt and pepper as needed. Ladle into bowls, top with the reserved mushrooms, and serve warm.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken broth and omit parmesan or use a vegetarian cheese substitute.
  • You can substitute cremini mushrooms with white button mushrooms or portobello, depending on availability and taste preference.
  • If you prefer a thicker soup, reduce the amount of broth slightly or add an extra ¼ cup of rice.
  • This soup stores well and tastes great the next day – refrigerate leftovers in an airtight container for up to 3 days.
  • For extra flavor, a splash of white wine can be added while sautéing mushrooms.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://ellarecipe.com/cream-of-mushroom-soup-with-rice-recipe/