Mushroom and Rice Soup

Mushroom and Rice Soup


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A delicate vegetarian mushroom soup with rice for a bit of texture. It is especially good with wild mushrooms.


Serves: 4 

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 500g wild mushrooms
  • 4 cups (1 litre) chicken stock
  • 1/4 cup rice
  • salt and pepper, to taste
  • 1 bay leaf
  • 1 carrot, diced
  • 4 potatoes, cubed
  • fresh parsley, to garnish

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Melt butter in a fryingpan and fry onion, garlic and mushrooms for a few minutes until softening.
  2. Add chicken stock to a saucepan with rice, salt, pepper and bay leaf. Bring to a simmer. Add carrot and potatoes.
  3. Add the sauteed mushrooms and onion. Simmer about 15 minutes or until potatoes are tender. Serve with chopped parsley to garnish.

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