Creamy Mushroom and Rice Soup
This creamy mushroom and rice soup is filled with vegetables in a rich savory broth that makes the perfect meal for a cool winter evening.
Servings: 6
Calories: 329 kcal
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
Rice Variations: Feel free to substitute brown rice or wild rice in this recipe, but I suggest either soaking it in cool water for 2-3 hours before cooking or partially cooking it before adding it to the soup. These types of rice take longer to cook and will cause the vegetables and rice to get mushy if added to the soup uncooked.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will naturally absorb more liquid during storage making the soup very thick. Add water or broth to the soup when reheating to loosen it up.