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    You are here: Home / Recipes / Creamy Mushroom and Rice Soup {Vegetarian + Vegan + Gluten Free + Dairy Free}

    Creamy Mushroom and Rice Soup {Vegetarian + Vegan + Gluten Free + Dairy Free}

    Published on Nov 24, 2017 · Last updated on Aug 24, 2021 ·

    358 shares
    Jump to Recipe
    An easy mushroom soup that's super filling thanks to the addition of rice! #glutenfree #vegetarian #vegan #plantbased #eatclean #glutenfree

    Jasmin rice and a mix of cremini and shiitake mushrooms are simmered in a creamy base infused with Mediterranean herbs and a touch of sherry vinegar to make this scrumptious vegan mushroom and rice soup. 

    overhead shot of a bowl of creamy vegan mushroom rice soup with a spoon in the bowl

    We just got back from Malta yesterday and are staying in Paris for a few days and oh god, it's cold! You guys, I'm not used to the cold anymore.

    After living in Australia for 5 years, I can't deal with temperatures below 20 degrees (68F) anymore I swear. Solal says I'm a cold-blooded reptile. I'm starting to think he's right.

    Ok, ok so I can survive typical autumn and winter weather but I need a few layers (emphasis on the S). And soup – lots of soup! Bonus points if it involves mushrooms.

    a bowl of creamy mushroom and rice soup with a twig of fresh rosemary on the side

    This Creamy Mushroom and Rice Soup is the perfect vegan comfort food for cold days!

    A little digression: I've realized recently that some people hate mushrooms. I don't get that. They're so good! Love my lil' mushrooms!

    But anyway, if you've read this far, I'm guessing you're part of the pro-mushroom team and for that, I say BRAVO sister (brother?)!

    Anyways! This mushroom rice soup is just perfect to warm you up on a chilly day, it's full of flavors and happens to be vegan. If you're looking for a meatless Monday meal, this simple rice soup would be perfect.

    It's also really filling thanks to the rice, so definitely a main dish.

    Now, wish me luck as I'm getting ready to visit Vienna in a few days. I'll definitely need lots of layers and lots of mushroom and rice soup! (But I'm sure it will be magical ????✨????)

    Enjoy 🙂

    overhead shot of a bowl of mushroom and rice soup with cremini mushrooms in the background

    If you tried this mushroom and rice soup, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

    Creamy Vegan Mushroom and Rice Soup in a white bowl
    5 from 2 votes
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    Creamy Mushroom and Rice Soup {Vegetarian + Vegan + Gluten Free + Dairy Free}

    Floral Jasmin rice and a mix of cremini and shiitake mushrooms are simmered in a  creamy base infused with Mediterranean herbs and a touch of sherry vinegar to make this scrumptious vegan mushroom and rice soup.

    Course Main Course
    Cuisine American
    Keyword glutenfree, rice soup, vegan
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 4 people
    Calories 288 kcal
    Author Marie

    Ingredients

    • 1 cup jasmine rice
    • 1 teaspoon olive oil
    • 1 medium carrot diced
    • 1 rib celery diced
    • 1 large onion diced
    • 3 garlic cloves minced
    • 2 cups roughly chopped cremini mushrooms
    • 2 cup roughly chopped shiitake mushrooms
    • 2 tablespoons thyme minced
    • 1 tablespoon rosemary minced
    • 3 cups vegetable broth
    • ⅔ cup milk coconut, almond or cashew
    • 2 teaspoons sherry vinegar
    • ¾ teaspoons sea salt
    • 2-4 teaspoons tapioca or arrowroot starch

    Instructions

    1. In a medium saucepan, add jasmine rice, 1 ¼ cup water and a generous pinch of sea salt. Bring to boil, then simmer and cover for 15 minutes. Fluff with a fork then set aside.
    2. In a large saucepan or dutch oven, heat olive oil over medium-high heat, add carrot, celery, and onion. Sauté until vegetables being to soften, about 5 minutes. Then, add garlic, mushrooms, thyme, and rosemary. Cook until mushrooms begin to brown and soften, about another 5 minutes. 
    3. Add broth, milk, sherry vinegar, and salt. Bring soup to a boil, then simmer for about 7-10 minutes.

    4. In the meantime, dissolve tapioca starch with a little bit of water and whisk into the soup, letting it thicken. Add more (up to 4 teaspoons) for a thicker consistency. Season with freshly ground pepper. Divide soup evenly among bowls and serve with rice.
    Nutrition Facts
    Creamy Mushroom and Rice Soup {Vegetarian + Vegan + Gluten Free + Dairy Free}
    Amount Per Serving (1 g)
    Calories 288 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Cholesterol 4mg1%
    Sodium 1193mg52%
    Potassium 756mg22%
    Carbohydrates 57g19%
    Fiber 5g21%
    Sugar 9g10%
    Protein 8g16%
    Vitamin A 3215IU64%
    Vitamin C 9.8mg12%
    Calcium 105mg11%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
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    358 shares
     

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    Reader Interactions

    Comments

    1. Rose Smith

      April 23, 2018 at 8:07 am

      I really love mushrooms!!This looks so refreshing and yummy!!Thanks for sharing such a wonderful soup!!

      • Marie

        April 24, 2018 at 4:18 pm

        Thank you Rose!

    2. Hasnain

      April 25, 2018 at 9:07 am

      thanks, recipe looks great. I will like to try :)... Mushrooms 🙂

    3. Joanne

      March 17, 2020 at 4:39 pm

      Hello. Im really confused with the amount of rice. Is it 1 cup cooked jasmin rice? Your instruction says add 1/4 cup of water which makes me think it is less than a 1/2 cup of uncooked rice. Please clarify. Thank you. 🙂

      • Marie

        March 17, 2020 at 5:10 pm

        Hi Joanne! It's 1 cup of uncooked rice that you cook with 1 1/4 cups of water (1.25 cups). Hope this helps!

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