Cream of Mushroom Soup with Rice
Cream of Mushroom Soup with Rice is an easy recipe prepared with mushrooms, onions, garlic, and a hint of thyme, finished with cream and hearty white rice.
Servings: 8 servings
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, chopped
- salt and pepper, to taste
- 8 ounces cremini mushrooms, halved, (you can also use white mushrooms or portobello mushrooms)
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 8 cups low sodium chicken broth, divided
- 1 cup white rice
- ½ cup milk
- ½ cup heavy cream
- ½ cup grated parmesan cheese
Instructions
- Melt butter and heat the oil in a Dutch oven set over medium heat.
- Stir in the onions and cook for 3 minutes, stirring often until onion is soft.
- Stir in the garlic and cook for 15 seconds, or until fragrant.
- Add the mushrooms and season with salt and pepper; continue to cook for 5 more minutes, or until mushrooms are caramelized.
- Add the thyme; stir and cook for 1 more minute.
- Spoon out about ⅓ of the mushrooms and set them aside for serving.
- Remove the pot from heat and transfer the ingredients to a high powered blender or food processor.
- Add 2 cups of broth to the blender and process the mixture until smooth.
- Return mixture to the Dutch oven; set the Dutch oven over high heat and stir in remaining broth. Bring to a boil.
- Stir in the rice; reduce heat to medium-low and cover the pot.
- Continue to cook for 25 to 30 minutes, or until rice is tender.
- Stir in the milk and heavy cream; then, stir in the parmesan cheese.
- Cook for about 6 to 8 more minutes.
- Taste for salt and pepper and adjust accordingly.
- Ladle into bowls, top with reserved mushrooms, and serve.
Notes
- 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.
Nutrition
Calories: 262kcal | Carbohydrates: 26g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 216mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg
