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Creamy Mushroom Vegetable Rice Soup Recipe

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4 from 1 review

This creamy mushroom vegetable rice soup is a comforting and nutritious dish, combining savory mushrooms, tender vegetables, and wholesome white rice in a flavorful vegetable broth base. Enhanced with pureed white beans for creaminess without dairy, this soup is perfect for a cozy meal that’s both filling and healthy.

  • Total Time: 38 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 cup chopped sweet onion (about 1/2 of a large or 1 small onion)
  • 2 cups diced carrots (about 2 medium carrots)
  • 1/2 cup diced celery (about 1 stalk)
  • 3-4 cloves garlic (minced)
  • 1 pound cremini or button mushrooms (ends trimmed and sliced)
  • 2 cups loosely packed baby spinach (roughly chopped)

Pantry Ingredients

  • 2 tablespoons olive oil
  • 1/2 tablespoon dried Italian herb seasoning
  • 1 teaspoon sea salt (plus more to taste)
  • 1/2 cup white rice
  • 4 cups low-sodium vegetable broth
  • 15 ounces canned white beans (drained and rinsed; cannellini, navy, or great northern beans)
  • 1-2 cups water
  • 1-2 tablespoons lemon juice
  • Black pepper (to taste)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the onion turns golden brown, about 2 minutes. Add minced garlic and dried Italian herb seasoning, cooking for 1 more minute to release their aroma.
  2. Cook Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, until mushrooms soften and most of their liquid has evaporated, approximately 5 minutes.
  3. Add Seasoning and Rice: Season the mixture with 1 teaspoon sea salt. Stir in the white rice and vegetable broth, scraping the bottom of the pot to release any browned bits for enhanced flavor.
  4. Simmer Rice: Cover the pot and bring the soup to a simmer. Lower the heat to maintain a gentle simmer and cook until the rice is tender, about 15 minutes.
  5. Puree Beans: While the rice cooks, place the drained and rinsed white beans along with 1 cup of water into a blender. Blend until smooth to create a creamy base for the soup.
  6. Combine Soup Components: Once the rice is fully cooked, remove the lid and stir in the pureed white beans. This will thicken and add creaminess to the soup.
  7. Add Spinach and Season: Stir in the chopped baby spinach, cooking until wilted. Add lemon juice to brighten the flavors and season with additional salt and black pepper to taste.
  8. Serve and Store: Serve the soup warm. For leftovers, let the soup cool completely before storing in the refrigerator for up to 3 days. As the soup sits, the rice may absorb more liquid—stir in the additional cup of water or more as needed, and adjust seasoning accordingly.

Notes

  • Use the additional water to adjust the soup’s thickness as it sits and thickens from the rice.
  • Any type of white beans can be used for pureeing to add creaminess; cannellini, navy, or great northern beans all work well.
  • For a richer flavor, you can use vegetable broth with herbs or homemade broth.
  • Ensure to re-season after adding extra water to maintain the soup’s flavor balance.
  • This soup is naturally vegan and gluten-free.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/creamy-mushroom-vegetable-rice-soup-recipe/