Creamy Mushroom Rice Soup is an easy to make meal that is perfect for any time of the year. This mushroom soup is gluten-free and will be a family favorite.
Creamy Mushroom Rice Soup
Creamy Mushroom Rice Soup is an easy-to-make comfort dish that will make your entire family happy. We love soup no matter the time of the year, and this cream of mushroom and rice soup recipe is one of our favorites. This soup even reheats well.
The mushrooms bring an earthy taste to the dish. I love mushrooms for their ability to add an earthy, “meaty” flavor to any recipe.
This ingredient shot is so beautiful to me – the greens and creamy whites. So pretty! The fresh herbs and lemon, lighten the flavor of the dish. To round out the texture of this dish we used rice. Rice is a staple in this vegetarian, gluten-free household.
In this Mushroom Rice Soup recipe, we used brown basmati rice. It is the perfect alternative to regular white rice. It is heart-healthy and has a low glycemic index value. It has a slightly nutty taste and gentle chewy texture and it is naturally gluten-free.
This soup recipe would also be amazing with wild rice! Wild rice and mushroom soup would be absolutely delicious. Wild rice also has a nutty, earthy flavor that pairs perfectly with mushrooms to create a warm and creamy wild rice soup.
I saw a recipe for creamy mushroom and wild rice soup over on Oh My Veggies. I’ll be trying that recipe soon!
I have a few recipes that include both wild rice and mushrooms, check out these Wild Rice Stuffed Mushrooms, a wonderful snack or appetizer with similar flavors as this mushroom soup recipe.
Delicious and easy, total comfort food. That summarizes this Creamy Mushroom Soup recipe!
People have been eating mushrooms for pretty much as long as there have been people. These edible fungi are delicious, and cultivated mushrooms found in our grocery stores are inexpensive and filling. Mushrooms offer a moderate amount of vitamins and minerals, and serve as an excellent meat substitute for vegetarians and vegans.
Fun fact: White button mushrooms and baby bella mushrooms are actually the same type of mushroom! The baby bellas are just left to grow a bit longer before harvesting. If they let them grow even longer, they become Portabella mushrooms.
How To Cut Mushrooms
Mushrooms can seem difficult to cut because you need to do one at a time. Are there tricks to cutting mushrooms faster or easier?
Once you get the hang of it, it’s not actually that hard.
- Clean your mushrooms using a damp towel to remove dirt.
- On a cutting board, trim the ends off of the stems.
- Slice into quarters or slices, depending on your recipe.
If you’re interested in a video instruction for how to properly slice mushrooms, go here.
Another great mushroom slicing trick – Use an egg slicer! You might have one laying around for slicing up hard boiled eggs – try it on your mushrooms too.
Get the Recipe for Creamy Mushroom Rice Soup Here!
- 1 T oil
- 8 oz baby bella mushrooms sliced
- 8 oz white button mushrooms sliced
- 1 onion peeled and diced
- 2 T gluten-free all purpose flour
- 1/2 c milk
- 1 cup Texmati® Brown Rice
- 4 cups vegetable broth
- 1 T fresh thyme
- 1/2 t salt
- 1/2 t black pepper
- Juice from half a lemon
- 1/2 cup heavy cream
- 3/4 cup shredded cheddar cheese
- chives for garnish
In a large pot over medium heat, add the oil.
Add in both kinds of mushrooms and onions. Saute until they are soft.
Stir in gluten-free flour and coat vegetables.
Next add the milk, rice and vegetable broth.
Cover pot, as the mixture comes to a boil reduce heat and simmer for 20 minutes or until rice is done.
Remove pot from heat. Add in thyme, salt, pepper, lemon juice, heavy cream and cheese. Stir to combine.
Top with chives and ENJOY!
Did you make this recipe?Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
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Let’s talk! Leave me a comment telling me your favorite RICE dish!