Creamy Mushroom and Rice Soup {Vegetarian + Vegan + Gluten Free + Dairy Free}
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.
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.
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 🙂
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 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.
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
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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.
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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.
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Add broth, milk, sherry vinegar, and salt. Bring soup to a boil, then simmer for about 7-10 minutes.
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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.
I really love mushrooms!!This looks so refreshing and yummy!!Thanks for sharing such a wonderful soup!!
Thank you Rose!
thanks, recipe looks great. I will like to try :)… Mushrooms 🙂
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. 🙂
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!