Cream Of Rice And Mushroom Soup
Cream of rice and mushroom soup offers a comforting blend of earthy mushrooms, tender rice, and aromatic herbs, perfect for cozy dinners or comforting lunches.
Ingredients
Instructions
- Saute butter, chopped onion, sliced celery, and canned mushrooms until the vegetables are tender.
- Add 2 tablespoons of flour and stir well.
- Bring the mixture to a boil.
- Add chicken broth, cooked rice, salt, and pepper.
- Boil until the soup is somewhat thickened.
- Add whipping cream and let boil for 1 minute.
- Stir in thyme and marjoram.
- Serve warm.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the whipping cream. If you prefer a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken. Fresh mushrooms can replace canned ones for a more robust flavor. Adjust the herbs to your taste; fresh thyme and marjoram can elevate the dish significantly. This soup is reminiscent of American recipes that emphasize hearty, comforting flavors.
Serving Suggestions
Serve the soup warm, garnished with fresh herbs for a pop of color. It pairs well with crusty bread or a light salad, enhancing the meal's warmth. Consider serving alongside Chicken Salad In Pineapple Boats for a delightful and balanced lunch or dinner. It’s perfect for chilly evenings or as a starter for a comforting feast.
Storage & Reheating
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of broth or cream to restore its creamy consistency, and heat gently on the stove. Avoid boiling, as this can change the texture of the cream.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Rice And Mushroom Soup contains roughly 1057 calories, with 30g protein, 189g carbohydrates, and 24g fat. It is an excellent source of vitamin C (226% of the Daily Value), iron (166% of the Daily Value), and dietary fiber (83% of the Daily Value). Note that it is relatively high in sodium, at 1508mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but keep in mind it will alter the texture and cooking time. Brown rice takes longer to cook, so you may want to prepare it separately and add it to the soup just before serving. This will ensure that your soup remains creamy and the rice is tender.
What can I use instead of whipping cream?
If you want a lighter option, substitute whipping cream with half-and-half or whole milk. For a dairy-free alternative, try coconut milk or cashew cream, which will give a rich flavor while keeping the soup creamy. Just be mindful that this may slightly change the overall taste.
How can I thicken the soup further if needed?
If your soup isn't thick enough after boiling, you can mix a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the hot soup. Continue to cook for a few more minutes until it thickens. Alternatively, simmering longer can also help thicken the soup naturally.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).