Mushroom and Rice Soup

    35 minutes

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

    1 person made this

    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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    Reviews in English (1)


    Best soup I have ever made very tasty. I added TSP lazy garlic n TSP lazy chilli, didn't have a bay leaf so added TSP basil and thyme and used chestnut mushrooms. Will make this a lot, enjoy.  -  28 Mar 2015  (Review from Allrecipes UK & Ireland)