This healthy mushroom and rice soup is both delicious and filling. Easy to make it's an all-in-one full vegetarian meal in itself!
Well folks with winter well and truely upon us I'm sure we're all looking for something comforting to eat at this time of year.
So look no further than this tasty healthy mushroom and rice soup!
This is a lovely thick and creamy soup and just like my creamless cream of mushroom soup it's actually made with no cream!
It's an excellent soup for both lunch or dinner.
As I said in the introduction this soup is extremely filling so you can eat it on it's own as a filling meal.
You could also serve it with a slice of wholemeal bread to help mop up the remains of that delicious stock from your soup bowl!
As a vegetarian soup this is also an excellent healthy option for Meatless Monday's.
The health benefits of those mushrooms are numerous.
For example I bet you didn't know that mushrooms are one of the few non-animal sources of vitamin D?
They are also great source of vitamins and minerals, antioxidants and fibre.
Studies have also shown that they may help lower cholesterol
That's because their nutrients help prevent cells from sticking to blood vessel walls and creating blockages.
This healthy mushroom and rice soup also uses brown rice instead of white rice.
Brown rice is healthier and much more nutritious than white rice.
Unlike white rice, which has been refined, brown rice retains the bran layer and as such is a wholegrain and high in fibre.
Brown rice is also considered a low glycemic index food. This means it can help in diabetes management by keeping blood sugar levels steady.
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Healthy Mushroom and Rice Soup Recipe
This soup will store for 2 - 3 days covered in your fridge and can easily be reheated on your stove or in your microwave.
You might need to add a little bit more hot water or vegetable stock as the longer you leave it the more the rice will soak up the liquid.
You can also freeze this mushroom and rice soup. I suggest portioning it into individual containers before freezing. Make sure the soup is thoroughly defrosted before reheating.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Healthy Mushroom and Rice Soup Recipe
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Equipment
Ingredients
- 200 g brown rice*
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic crushed
- 350 g white mushrooms chopped
- 1 L vegetable stock
- 350 ml skimmed milk
- 1 tablespoon corn flour mixed with 2 tbsp. cold water
- 1 tablespoon chopped parsley
- Freshly ground salt and pepper
Instructions
- In a saucepan cook the brown rice according to the packet instructions, then drain.
- Whilst the rice is cooking gently heat the oil in a large soup pot and add the onion and garlic. Sauté for about 3 – 4 minutes. Then stir in the mushrooms and sauté for about 6 - 8 minutes until cooked through.
- Add the vegetable stock, milk, and corn flour mixture. Stir well, bring to the boil, then turn down to simmer gently for about 25 - 30 minutes.
- Stir the cooked rice and parsley into the mushroom soup and season to taste.
David @ Spiced
We just used a big container of mushrooms for our dinner last night. I always forget how good they can be! Winter has most definitely arrived here - it's cold as the dickens out there! This sounds like a great way to warm up - thanks for sharing! Happy belated New Year, my friend!
Neil
Yep, winter has arrived! As I write this reply to you David it's snowing heavily outside. I can see me making double batches of this soup this week if it continues like this! Thanks for your comment David and Happy New Year to you guys too!
Chef Mimi
this looks wonderful! Definitely warming and satisfying. Happy New Year!
Neil
Thanks Mimi! Happy New Year to you too! 🙂
Raymund
That looks amazing, reminds me of a Filipino arrozcaldo but a vegetarian version. Those mushrooms would definitely bring lots of flavours to the dish
Neil
I'll need to look up what a Filipino arrozcaldo is now Raymund! Thanks for your comment and hope you are well. Glad you like this. It's definitely not one if you DONT like mushrooms. Ha ha!
Ben | Havocinthekitchen
January is definitely the month when I want to have my meals lighter and healthier yet still filling and hearty. The combination of rice and mushrooms definitely fits the bill. Perfect for other windy and cold weather situation 🙂
Neil
January has started off really cold and snowy here Ben so I've been making lots of my soups like this to keep warm and to get over the Christmas indulgences! Hope you are well and Happy New Year to you both!
Michelle
What a delicious and healthy mushroom rice soup! Love adding a little wild rice for that chewy texture too! The best way to keep warm!
Neil
Thanks Michelle. Both wild rice and brown rice are suitable for this delicious soup! 🙂
Charlie DeSando
Soon to be in my soup rotation
Neil
Hope you enjoy it Charles! 🙂
sherry
i love mushrooms! this sounds like a healthy version too.
Neil
As healthy as I could possible make it. Thanks Sherry and hope you are enjoying your month off blogging!