Mushroom-Rice Soup
A hearty mushroom and rice soup with tender vegetables and savory broth, perfect for comforting meals and suitable for families or mushroom lovers.
Ingredients
- 1 lb. fresh mushrooms, sliced ⓘ
- 1/4 c. butter, melted ⓘ
- 4 chicken flavored bouillon cubes ⓘ
- 1 1/2 c. hot water
- 3 qt. chicken broth ⓘ
- 2 carrots, sliced ⓘ
- 1 c. chopped onion ⓘ
- 2 stalks celery, sliced ⓘ
- 3/4 c. uncooked long grain rice ⓘ
- 3/4 c. macaroni, uncooked ⓘ
- 1/4 c. chopped fresh parsley ⓘ
- 1/4 tsp. pepper ⓘ
Instructions
- Saute sliced mushrooms in melted butter in a skillet until tender, about 10 minutes.
- Drain the cooked mushrooms and set aside.
- Dissolve chicken flavored bouillon cubes in hot water; set aside.
- Combine chicken broth, sliced carrots, chopped onion, and sliced celery in a Dutch oven.
- Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until vegetables are tender.
- Add uncooked long grain rice and simmer for another 10 minutes.
- Add macaroni, chopped parsley, dissolved bouillon, and pepper; cook for 10 minutes.
- Stir in the cooked mushrooms and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the mushrooms. If you want a heartier soup, try adding shredded rotisserie chicken or substituting quinoa for the rice. You can also use vegetable broth instead of chicken broth for a vegetarian version. Fresh thyme or rosemary can enhance the aroma and taste of the soup.
Serving Suggestions
Serve the mushroom-rice soup with crusty bread or a light salad for a complete meal. It pairs beautifully with Creamy Chicken And Vegetable Chowder for a comforting dinner. Garnish with additional fresh parsley for a pop of color. This soup also makes a great starter for a larger meal or holiday gathering.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to restore creaminess, as the rice and macaroni may absorb liquid during storage. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom-Rice Soup contains roughly 1021 calories, with 20g protein, 134g carbohydrates, and 48g fat. It is an excellent source of vitamin A (89% of the Daily Value), vitamin C (65% of the Daily Value), and dietary fiber (57% of the Daily Value). Note that it is relatively high in sodium, at 1375mg per serving (60% 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 different types of mushrooms in this soup?
Absolutely! You can mix and match various mushrooms like shiitake, cremini, or portobello to enhance the flavor. Each type will bring its unique taste and texture to the soup, making it even more delicious. Just ensure they are fresh and properly cleaned before slicing.
Is it possible to make this soup ahead of time?
Yes, this soup can be made ahead of time! Simply follow the recipe, cool the soup completely, and store it in the refrigerator. It will keep well for up to 3 days. Just remember to add a little extra liquid when reheating, as the rice and macaroni will absorb some broth.
Can I freeze mushroom-rice soup?
While you can freeze this soup, it's best to leave out the rice and macaroni before freezing, as they can become mushy upon thawing. Instead, freeze the broth and mushroom mixture, and then cook the rice and macaroni fresh when you're ready to serve. This will give you the best texture and flavor.
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).