MUSHROOM AND RICE SOUP RECIPE RECIPES

CREAMY WILD RICE & MUSHROOM SOUP RECIPE | EATINGWELL

Creamy Wild Rice & Mushroom Soup Recipe | EatingWell image

Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you're done cooking.

Provided by Carolyn Casner

Total Time 40 minutes

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 cup thinly sliced celery
1 cup chopped carrots
½ cup chopped onions
8 ounces button mushrooms, sliced
¼ cup all-purpose flour
½ teaspoon ground pepper
½ teaspoon salt
4 cups low-sodium vegetable broth
2 cups cooked wild rice
½ cup heavy cream
2 teaspoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in rice, cream, lemon juice and parsley and cook until heated through, about 2 minutes more.

Nutrition Facts : Calories 298 calories, CarbohydrateContent 35 g, CholesterolContent 34 mg, FatContent 15 g, FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 7 g, SodiumContent 479 mg, SugarContent 6 g

WILD RICE AND MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Wild Rice and Mushroom Soup Recipe: How to Make It image

Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Ft. Thomas, Kentucky

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 6

Ingredients

1 pound baby portobello mushrooms, chopped
2 tablespoons olive oil
2 packages (6 ounces each) long grain and wild rice mix
1 carton (32 ounces) reduced-sodium beef broth
1/2 cup water
2 cups heavy whipping cream

Steps:

In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.

Nutrition Facts : Calories 399 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 803mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

More about "mushroom and rice soup recipe recipes"

HAMBURGER & CREAM OF MUSHROOM SOUP OVER RICE REC…

Make and share this Hamburger & Cream of Mushroom Soup over Rice recipe from Food.com.
From food.com
Reviews 4.5
Total Time 15 minutes
Calories 39 per serving

Although I find as long as I salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to kick it up. :).

See details

CHICKEN, MUSHROOM, AND RICE SOUP - ALLRECIPES

They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul--like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.
From allrecipes.com
Total Time 3 hours 0 minutes
Category Chicken Soup
Calories 513.2 calories per serving

Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.

See details

SLOW COOKER MUSHROOM AND WILD RICE SOUP RECIPE - NYT C…

Making creamy soups in the slow cooker can be tricky because it’s not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don’t have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn’t thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours

Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

See details

CHEF JOHN'S CREAMY MUSHROOM SOUP RECIPE | ALLRECIPES

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
From allrecipes.com
Reviews 4.7
Total Time 1 hours 35 minutes
Category Cream of Mushroom Soup
Calories 272.2 calories per serving

Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

See details

SLOW COOKER MUSHROOM AND WILD RICE SOUP RECIPE - NYT C…

Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

See details

CREAM OF MUSHROOM SOUP I RECIPE | ALLRECIPES

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
From allrecipes.com
Reviews 4.7
Total Time 50 minutes
Category Cream of Mushroom Soup
Calories 148 calories per serving

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

See details

MUSHROOM & WILD RICE SOUP RECIPE: HOW TO MAKE IT

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Category Dinner, Lunch
Calories 180 calories per serving

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

See details

QUICK CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Lunch
Calories 136 calories per serving

In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

See details

MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving

1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
10. Top the toasts with pinches of apple and parsley and serve on the side.

See details

MUSHROOM & WILD RICE SOUP RECIPE: HOW TO MAKE IT

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

See details

QUICK CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT

In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

See details

MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
10. Top the toasts with pinches of apple and parsley and serve on the side.

See details

PORK CHOPS & RICE MUSHROOM SOUP CASSEROLE RECIPE ...

1. Add the rice to the casserole dish along with the water. 2. Add the pork chops. 3. Spread the mushroom soup over the chops. 4. Bake in 350F oven for one hour or until done. Serving Size: Makes 6 servings Number of Servings: 6 Recipe …
From recipes.sparkpeople.com

See details

PORK CHOPS, RICE AND CREAM OF MUSHROOM SOUP RECIPE ...

Mix 1/2 can soup with 1 cup milk. Mix into rice. Spread across bottom of pyrex dish. Place chops on top of rice. Mix remaining 1/2 can of soup with milk and pour over chops and rice. Place in oven at 350 for 1 hour. Cover dish the first 45 minutes, uncover for the last 15. Number of Servings: 4 Recipe …
From recipes.sparkpeople.com

See details

INSTANT POT WILD RICE SOUP RECIPE - PINCH OF YUM

Oct 28, 2021 · This recipe has been elevated to my new favorite version of wild rice soup which is a major big deal. Warm, creamy, cold-weather mushrooms and wild rice for the eternal win. Instant Pot Wild Rice Soup…
From pinchofyum.com

See details

SLOW COOKER MUSHROOM WILD RICE SOUP - JESSICA IN THE KITCH…

Oct 23, 2020 · It’s undeniable how cosy this Mushroom Wild Rice Soup makes me feel and with only 153 calories a bowl! Perhaps the best part is that it’s all made in your Crockpot™ in only 15 minutes …
From jessicainthekitchen.com

See details

20 RECIPES THAT START WITH CREAM OF MUSHROOM SOUP

Apr 06, 2020 · For this meaty recipe, use a can of cream of mushroom soup with garlic and two cans of cream of mushroom soup in the original flavor to go with the tasty egg noodles. Beef …
From allrecipes.com

See details