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

We just got back from Malta yesterday and are staying in Paris for a few days and oh gowd, 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 ????

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 anyways, 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 soup is just perfect to warm you up on a chilly day, it’s full of flavors and happens to be vegan + vegetarian. If you’re looking for a meatless monday meal, this soup would be perfect as it’s really filling thanks to the rice.

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

Enjoy 🙂

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:

5 from 2 votes

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

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Calories 288 kcal

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
• 2/3 cup milk coconut, almond or cashew
• 2 teaspoons sherry vinegar
• 3/4 teaspoons sea salt
• 2-4 teaspoons tapioca or arrowroot starch

Instructions

1. In a medium saucepan, add jasmine rice, 1 1/4 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. Add broth, milk, sherry vinegar, and salt. Bring soup to a boil, then simmer for about 7-10 minutes.
3. 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*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 4mg 1%

Sodium 1193mg 50%

Potassium 756mg 22%

Total Carbohydrates 57g 19%

Dietary Fiber 5g 20%

Sugars 9g

Protein 8g 16%

Vitamin A 64.3%

Vitamin C 11.9%

Calcium 10.5%

Iron 10.2%

* Percent Daily Values are based on a 2000 calorie diet.

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here: