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Birds eye view of two bowls of healthy mushroom and rice soup with soup spoon in. Small dishes of chopped parsley, brown rice and sliced mushrooms beside.
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Healthy Mushroom and Rice Soup

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!
Course Dinner, Lunch
Cuisine International
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 226kcal
Author Neil

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.

Notes

*Use brown rice or wild rice. White rice will turn out too soggy.

Nutrition

Calories: 226kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 700mg | Potassium: 391mg | Fiber: 2g | Sugar: 6g | Vitamin A: 471IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg