This Creamy Mushroom and Rice soup is healthy, gluten-free, vegan, nut-free and oil-free. It’s the perfect bowl of comfort food ready in less than 40 minutes in just one pot!Jump to Recipe
This Mushroom and Rice Soup has been my go-to recipe since it’s becoming colder and colder every day. I love making a big batch of this at the start of the week and popping some on the stove whenever I want a quick bowl of comfort food.
Not only is this recipe super quick and easy, but it’s also so tasty and warming and makes the perfect lunch, dinner or even just a snack!
If you love the combination of mushrooms and thyme, you will LOVE this soup.
This soup is also
- Ready in less than 40 minutes!
- Made in one pot
What’s not to love?
What you will need to make this Mushroom and Rice Soup
Of course, to make mushroom soup, mushrooms are vital. However, the type of mushrooms you use depends wholly on your preference. Mushrooms can be very affordable, yet some mushrooms are more expensive. I like to use a combination of cheap mushrooms such as closed-cup, and also some sort of ‘fancy’ mushroom. I find shiitake mushrooms to be quite ‘meaty’, that’s why I like to add them.
Fresh herbs are what give this soup amazing flavour. In my opinion thyme and mushrooms belong together, that’s why I use a whole lot of that. If you don’t like thyme, parsley works just fine too!
Vegetable stock not only provides the base of the ‘soupy’ element of this dish, but it also provides some delicious flavours. To keep this recipe budget-friendly I use a stock cube or two with some water and for MORE intense flavours I also like to add some miso paste.
To make the soup creamy, I simply use a plant-based milk. I generally use soya milk for everything as it’s the highest in protein, but I have also used a tin of coconut milk before and this makes the soup thicker.
And then we have rice. This is another thing you can play around with and find out what your preference is. My personal favourite is a mixture of wild rice and cauliflower rice. While there are a lot of cheaper options than wild rice, I like to be fancy. You can use any rice you have on hand. And BONUS TIP: if you buy pre-cooked rice this minimises the cooking time of your soup to around 15 minutes instead of 30!
The reason I like to add cauliflower rice is that it not only serves as an extra serving of vegetables and provides more nutritional value, it also adds volume to the dish without many extra calories. You can grate your own cauliflower or if you’re lazy (like me) you can buy a bag of cauliflower rice. My favourite brand is Full Green.
Lastly (this is optional), I always add some sort of leafy green. I like adding either kale or spinach!
How to make Mushroom and Rice Soup
- Saute some onion and garlic for 5 minutes. To make this recipe oil-free, heat a 1/4 cup of water in the pot and then add the onion and garlic.
- Next, add in the mushrooms, thyme and pepper and cook for another 5 minutes until the mushrooms start to soften.
- Add in your uncooked rice and then vegetable stock.
- Bring to a boil and then turn down the heat and simmer for around 20 minutes (or however long it takes to cook your rice). If you are using pre-cooked rice you can skip this step.
- Once the rice is cooked add in the milk and simmer for a further 10 minutes. In the last five minutes add in your greens.
This lasts in an airtight container in the fridge for up to 5 days. To reheat, simply add to a pot on the stove at medium until hot, or microwave for a couple of minutes.
This soup freezes well, just leave to cool and then add to a container or freezer bag. You can keep it in the freezer for up to 2 months. When you’re ready to serve, let it thaw in the fridge for a couple of hours and then heat on the stove or in the microwave.
Some more quick and easy dinner recipes
If you make this recipe, please leave your feedback in the comments or tag me on Instagram (@kitseats) I would love to hear from you!
Mushroom and Rice Soup
- 1 Large Onion
- 3 cloves Garlic
- 400 grams Mushrooms
- Fresh Thyme as much or as little as you like
- 1 tsp Ground Black Pepper
- 150 grams Uncooked Rice * see notes
- 200 grams Cauliflower Rice
- 2 cups Vegetable Stock
- 1 tbsp Miso Paste optional
- 2 cups Plant-based milk or 1 tin coconut milk + 1/2 cup water
- 2 handfuls Spinach or Kale
- Chop up the onion, garlic and mushrooms.
- Heat a 1/4 cup water in a large pot and add the onion and garlic. Saute for 5 minutes.
- Add the mushrooms, thyme and pepper and cook until the mushrooms start to soften.
- Mix in your uncooked rice and cauliflower rice then add in the stock and miso paste if using. Lower the heat and leave to simmer with the lid on until the rice is cooked. (*see notes)
- Add in your milk and simmer for a further 10 minutes. Add in your choice of greens for the last five minutes.
- Serve hot with cracked black pepper and salt if you need it.
- If you are using pre-cooked rice you can skip this step, simply add the stock, rice and milk and just simmer for 10 minutes.