Kitchen notes · a little help before you start
Cream of Mushroom Soup with Rice
A smooth mushroom broth surrounds tender rice in this creamy soup, with browned mushrooms saved for the top. Thyme brings a savory fragrance to the rich base, while Parmesan gives each spoonful a little extra depth around the soft grains.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Original yield
- Serves 8
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews · Rice dishes
A few quick notes
1. Brown before blending
Cook the mushrooms until caramelized with onion and garlic before blending the main soup base.
2. Reserve a topping
Set aside about a third of the cooked mushrooms before blending so they can finish the bowls.
3. Cook rice in broth
Add rice after returning the blended base to the pot and simmer covered until the grains are tender.
Get to know the ingredients
Mushrooms
Cremini mushrooms are listed, with white or portobello mushrooms also allowed for the browned soup base.
Rice
White rice cooks directly in the mushroom broth before milk, cream and Parmesan are stirred in.
Thyme
Add thyme after the mushrooms caramelize and cook briefly before setting some mushrooms aside for serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 15 steps completeMake room for Cream of Mushroom Soup with Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Top with mushrooms
Taste the finished soup for salt and pepper, then ladle into bowls and add the reserved browned mushrooms.
A little more help as you go
Blend with part of broth
Blend the cooked vegetables with two cups of broth, then return to the pot with the remaining broth.
Add dairy after rice
Wait until the rice is tender before stirring in milk, heavy cream and grated Parmesan for the finish.
A few questions you might have
Do I blend all the mushrooms?
Reserve about a third before blending the rest with the cooked vegetables and some of the broth.
Does the rice need cooking separately?
No. Add it to the boiling mushroom broth, reduce the heat and cook covered until tender.
Can I choose a different mushroom?
You can use other varieties, including white mushrooms and portobello, instead of cremini in the soup.
Can I replace chicken broth?
You can use another broth or water, with salt and seasonings adjusted to taste afterward.
When do cream and cheese go in?
Stir them in with the milk after the rice is tender, then continue cooking for the final stage.
Any more cooking tips?
Liquid: I like to use chicken broth for this soup because of the flavor that it adds, however you can use any other broth that you prefer. Even water is okay to use, just adjust the salt and seasonings to your taste. Mushrooms: Cremini mushrooms and white mushrooms work great, but if you want to use portobello or any other mushroom variety, feel free to do so. Rice: Adding wild rice is also a great option if you don’t want to use white rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
