Main Page
Soups
Mushroom soup with rice

Mushroom Soup with Rice

Rich, meat-free, bright, and satisfying! The best thing about this mushroom and rice soup is that it isn't seasonal — button mushrooms are in the stores year-round. Vegetarians will love it too, since it's plenty filling and tasty. A handful of chopped fresh herbs gives it a lift.

Nika

Recipe author

Composition / ingredients

Servings:

Water

Rice

0.5

Potatoes

White mushrooms

300

Onion

Carrots

Bay leaf

Salt

Fresh herbs

Vegetable oil (for sautéing)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

37 kcal

GI: 40 / 60 / 0

Cooking method

Step 1:

How do you make mushroom soup with rice? Gather all your ingredients. You can use either long-grain or short-grain rice — pick whichever you prefer. Use a small onion and carrot, since this is a small batch of soup. For herbs, you can use dill, parsley, or green onion.
Step 2:

Make a classic sauté base. Peel and dice the onion, and peel the carrot and grate it on the coarse side of a grater. Put the prepared vegetables in a skillet, add a little vegetable oil, and sauté gently until soft. Don't brown them heavily.
Step 3:

Rinse the rice under water several times, until the water runs clear. Put the rinsed rice in a pot, cover with water, and set it over the heat. Bring to a boil, salt it, lower the heat, and cook the rice until half done.
Step 4:

Peel the potatoes and cut them into cubes or sticks, and once the rice is half cooked, add the potatoes to the broth.
Step 5:

Rinse the mushrooms under running water and trim off the veil if you like. Cut them however you prefer — slices, cubes, or rough pieces.
Step 6:

When the potatoes are nearly done, add the cut mushrooms to the pot. Let them simmer for a few minutes.
Step 7:

Then add the sautéed onion and carrot, and drop in the bay leaf. Let the soup simmer a few more minutes, then turn off the heat and let it sit, covered, for a little while to soak up the flavors.
Step 8:

Meanwhile, wash the herbs, pat them dry, and chop them finely. Ladle the hot soup into bowls, sprinkle with the herbs, and serve.

If you're watching your diet, I recommend adding the onion and carrot unsautéed — then the soup, with no sautéing at all, is even better for you. It fills you up nicely and keeps hunger at bay for a long time.
You can use less or more water than the recipe calls for, depending on whether you want a thicker or thinner soup.