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–+ servings
Creamy Rice & Mushrooms Soup recipe served in a bowl with spoon.

Creamy Rice & Mushroom Soup

You'll love this creamy rice and mushroom soup that is done in no-time!
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Italian-Inspired
Keyword: Creamy Vegan Mushroom Soup, Plant-Based Rice Soup
Author: Lenny
Servings: 5 servings

Ingredients
 

  • 2-3 tbsp olive oil
  • 1 tsp dried thyme + 1/2 tsp dried sage, or herbs of your choice
  • 2 shallots diced
  • 5 cloves garlic minced
  • 1 1/2 cups dry white rice rinsed and drained
  • 700 g mushrooms (I used portobello and shiitake) 25 oz, sliced
  • 3 1/2 cups vegetable stock ***plus more as needed to achieve the consistency of soup
  • 1/2 cup dairy-free cream or 2 tbsp tahini - optional
  • salt and pepper to taste
  • lemon juice to taste

Instructions

  • In a large pot, heat olive oil and saute the shallots and garlic.
  • After 5 minutes, stir in mushrooms, rice, and dried herbs, then fry until the mushrooms have released some of their water.
  • Pour in the vegetable stock and cover the pot. Simmer on low heat, stirring frequently, until the rice is cooked through.
  • If desired, stir in some cream or tahini for creaminess. Season with salt, pepper, and lemon juice to taste. Serve warm.

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