Mixed Mushroom and Rice Soup Recipe

Name: Mixed Mushroom and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup basmati or other long-grain white rice; 1/2 cup black rice; 2 Tbs. olive oil; 3 small shallots, finely chopped ( 1/2 cup); 3/4 lb. shiitake mushrooms, coarsely chopped (6 cups); 3/4 lb. cremini mushrooms, coarsely chopped (4 cups); 2 stalks celery, stalks finely chopped, leaves reserved for garnish; 1/4 cup sherry or red wine vinegar; 4 cups low-sodium vegetable broth; 1/4 cup parsley leaves, plus more for garnish; 1/2 sprig fresh rosemary; 1 cup delicate raw mushrooms, such as enoki or clamshell, for garnish

Servings: persons

1/2 cup basmati or other long-grain white rice
1/2 cup black rice
2 Tbs. olive oil
3 small shallots, finely chopped ( 1/2 cup)
3/4 lb. shiitake mushrooms, coarsely chopped (6 cups)
3/4 lb. cremini mushrooms, coarsely chopped (4 cups)
2 stalks celery, stalks finely chopped, leaves reserved for garnish
1/4 cup sherry or red wine vinegar
4 cups low-sodium vegetable broth
1/4 cup parsley leaves, plus more for garnish
1/2 sprig fresh rosemary
1 cup delicate raw mushrooms, such as enoki or clamshell, for garnish

1
Combine both rices and 2 cups water in medium saucepan; season generously with salt, if desired.
2
Bring to boil over medium-high heat, then reduce to simmer.
3
Cover, and cook 20 minutes, or until rice is tender and liquid is absorbed.
4
Meanwhile, heat 1 Tbs.
5
oil in large pot or Dutch oven.
6
Add shallots, and saute 3 minutes, or until softened.
7
Add remaining 1 Tbs.
8
oil and shiitake mushrooms, and season with salt and pepper, if desired.
9
Saute 5 minutes, or until mushrooms are slightly softened and shrunken.
10
Add cremini mushrooms and chopped celery; season with salt and pepper, if desired.
11
Cook 8 minutes more, stirring often, or until celery is softened.
12
Stir in vinegar, scraping up any browned bits from bottom of pan, and cook 1 to 2 minutes, or until all liquid has evaporated.
13
Stir in cooked rice (you should have 2 cups), broth, 2 cups water, parsley, and rosemary sprig; bring to a boil, reduce heat to medium, and simmer 3 to 5 minutes.
14
Remove rosemary sprig.
15
Serve soup garnished with parsley leaves, reserved celery leaves, and raw mushrooms.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup basmati or other long-grain white rice, 1/2 cup black rice, 2 Tbs. olive oil, 3 small shallots, finely chopped ( 1/2 cup), and more.

Yes, Mixed Mushroom and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Mushroom and Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions