With cooler days on the horizon, I'm excited for soup season. Homemade soup is one of my favorite dishes to make for dinner and it always make terrific leftovers. This mushroom and rice soup is a vegan twist on my popular chicken and rice soup recipe.
Fresh mushrooms lend the earthy flavors to this soup that will have you feeling all cozy. A big bowl of this creamy soup is perfect for a cool fall or winter evening. I usually serve this with a piece of crusty bread (gluten free of course) for a complete meal.
If you're looking for more meatless soup ideas, check out my creamy roasted cauliflower soup or my favorite vegan broccoli cheddar soup.
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Ingredient Notes
This recipe uses just a few fresh ingredients, which should be easy to find in most grocery stores.
- Vegan Butter - I use Country Crock plant butter for this recipe. I've also made it with olive oil in place of the butter, which works great. If you're not dairy free, you can use dairy unsalted butter in the same measure.
- Onion, Celery & Carrots - These three vegetables are the mirepoix that provide the base flavor for the soup.
- Garlic Cloves - A little bit of garlic helps to enhance the flavors.
- Mushrooms - I used baby Bella mushrooms, but you could also use white mushrooms or cremini mushrooms. Using pre-sliced mushrooms can help save on prep time. I would only use fresh mushrooms here as frozen or canned will be too soft after cooking in the soup. Feel free to add more mushrooms if you want!
- Italian Seasoning - The blend of herbs in Italian seasoning plays well with the rich savory flavor of the mushrooms. If you want to use fresh herbs, you will need to triple the amount called for in the recipe.
- Vegetable Broth - If you're following a gluten free diet, ensure you use a vegetable broth that is gluten free. This is an ingredient that frequently contains hidden gluten. I like Pacific Foods brand. If you're not vegan, you could also make this soup with chicken broth or beef broth for an additional layer of flavor.
- Rice - I used long grain white rice, as it cooks quick and is my family's favorite type of rice. You could substitute another kind of rice like a wild rice blend, or brown rice for an extra serving of whole grain. If you're using a rice with a long cook time, like wild rice, then I recommend soaking the rice in cool water for 2-3 hours ahead of time or partially cooking it before adding it to the soup.
- Cornstarch - This extra starch helps to thicken the broth of the soup, making it more creamy.
- Vegan Cream - I like to use the Silk or Country Crock brands of non-dairy heavy cream. You could also use coconut milk, but it will give a little bit of a sweet coconut taste to the soup. If you're not dairy free, you can use heavy cream or half and half.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and half and half in the same measure.
- Make it Corn Free - Replace cornstarch with tapioca starch or arrowroot powder.
How to Make Mushroom and Rice Soup
This mushroom rice soup comes together quickly on the stovetop. No special equipment is required.
STEP 1: Heat the butter in a dutch oven pot over medium heat until melted. Add the onion, mushrooms, and garlic and saute for 3-4 minutes, then add the carrots and celery and continue to cook until the mushrooms are golden brown in color.
STEP 2: Add the Italian seasoning, salt and pepper, vegetable stock and rice to the vegetables. Stir well and bring to a simmer. Simmer for about 15 minutes or until the rice is cooked.
STEP 3: Combine the cornstarch and cream together and whisk until all the lumps are gone. Pour the cream mixture into the soup and stir well. Cook for 3-5 minutes until the soup thickens. Add more salt and pepper to taste and serve.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will naturally thicken during storage as the rice absorbs more of the liquid. Add a little water or broth when reheating to loose it up a bit.
Other soup recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Creamy Mushroom and Rice Soup
Ingredients
- 4 Tablespoons Vegan Butter or olive oil
- ½ Cup Onion diced
- 8 ounces Baby Bella Mushrooms sliced
- 2 cloves Garlic minced
- 1 Cup Carrots cut into ¼" thick coins
- ½ Cup Celery diced
- ½ teaspoon Italian seasoning
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 4 Cups Vegetable Broth
- 1 Cup White Rice
- 2 Cups Plant Based Cream
- 3 Tablespoons Cornstarch
Instructions
- Add the butter to a large pot or dutch oven over medium heat.4 Tablespoons Vegan Butter
- Once the butter has melted,add the onion, mushrooms, and garlic and sauté about 3-4 minutes. Add the carrots and celery and continue to cook for 3-5 more minutes until the mushrooms begin to turn golden.½ Cup Onion, 8 ounces Baby Bella Mushrooms, 2 cloves Garlic, 1 Cup Carrots, ½ Cup Celery
- Add the Italian seasoning, salt, pepper, vegetable broth and rice. Stir well. Bring the soup to a low boil and then allow to simmer for about 15 minutes until the rice is cooked through.½ teaspoon Italian seasoning, ½ teaspoon Salt, ½ teaspoon Black Pepper, 4 Cups Vegetable Broth, 1 Cup White Rice
- In a small bowl, make a slurry by mixing the cornstarch and cream and whisking until no clumps remain. Pour the slurry into the soup pot, and stir well to combine. Allow the soup to simmer for another 5 minutes, until thickened and heated through. Add additional salt and pepper to taste.2 Cups Plant Based Cream, 3 Tablespoons Cornstarch
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Christina says
Very good! I didn’t use any cornstarch and it was very thick and creamy. I did simmer it for awhile so some of the liquid likely evaporated.