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Mushroom Rice Soup

Mushroom Rice Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 tsp fresh thyme leaves
  • 6 cups vegetable broth
  • 3/4 cup arborio rice
  • 1/2 cup heavy cream
  • Salt and black pepper
  • Fresh parsley, chopped

Method
 

  1. Heat olive oil in a large pot over medium heat. Cook onion for 5 minutes until softened, then stir in garlic and cook 30 seconds.
  2. Add mushrooms and a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until golden at the edges.
  3. Pour in broth, then add rice, thyme, and pepper. Bring to a boil, reduce heat to low, cover, and simmer 18 to 20 minutes until rice is tender.
  4. Remove from heat, stir in heavy cream, and season with salt. Ladle into bowls and top with parsley.

Notes

The soup will continue to thicken after it sits. When reheating leftovers, add a splash of broth to bring it back to a creamy consistency. A little grated Parmesan on top right before serving adds a savory boost if you have some on hand.