Mushroom and Rice Soup

Mushroom and Rice Soup Recipe - A Hearty and Flavorful Dish from the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Mushroom and Rice Soup is a hearty and comforting dish that is perfect for a cozy night in. This soup is packed with earthy mushrooms, flavorful green onions, and aromatic thyme, making it a delicious and satisfying meal.

History

Mushroom and Rice Soup has been a popular dish in many cultures for centuries. Mushrooms have long been prized for their rich umami flavor and meaty texture, making them a staple ingredient in soups and stews around the world. This recipe combines the earthy flavor of mushrooms with the comforting warmth of rice to create a dish that is both delicious and nutritious.

Ingredients

2 cups (8 oz or 227 g) sliced fresh mushrooms
1 cup (4 oz or 113 g) chopped fresh mushrooms
1 cup sliced green onions
2 tbsp olive oil
6 cups chicken broth
2 x 7 oz (198 g) jars whole straw mushrooms, undrained
1 cup water
0.75 tsp cracked black pepper
0.75 tsp dried thyme leaves
3 cups cooked rice
1 tbsp dry sherry

How to prepare

In a Dutch oven, cook sliced and chopped mushrooms and onions in oil over medium-high heat until they are tender-crisp.
Add broth, straw mushrooms, water, pepper, and thyme. Reduce the heat and let it simmer, uncovered, for 5 to 7 minutes.
Stir in rice and sherry, and let it simmer for 1 to 2 minutes.

Variations

Add diced carrots or celery for added texture and flavor.
Use wild rice or quinoa instead of white rice for a different twist on the recipe.
Stir in a dollop of sour cream or Greek yogurt for a creamy finish.

Cooking Tips & Tricks

Be sure to cook the mushrooms and onions until they are tender-crisp to ensure they retain their texture in the soup.

- Simmering the soup uncovered allows the flavors to meld together and intensify.

- Adding a splash of dry sherry at the end of cooking adds a depth of flavor to the soup.

Serving Suggestions

Serve Mushroom and Rice Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Sautéing the mushrooms and onions before adding the broth helps to develop their flavors.

- Simmering the soup uncovered allows the flavors to meld together and intensify.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

- Substitute button mushrooms for the sliced and chopped mushrooms for a different flavor profile.

Make Ahead Tips

Mushroom and Rice Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Mushroom and Rice Soup with a sprinkle of fresh parsley or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve Mushroom and Rice Soup with a crisp white wine, such as a Sauvignon Blanc or Chardonnay, for a perfect pairing.

Storage and Reheating Instructions

Store leftover Mushroom and Rice Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Mushroom and Rice Soup contains approximately 200 calories.

Carbohydrates

Each serving of Mushroom and Rice Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Mushroom and Rice Soup contains approximately 5 grams of fat.

Proteins

Each serving of Mushroom and Rice Soup contains approximately 8 grams of protein.

Vitamins and minerals

Mushroom and Rice Soup is a good source of vitamin D, iron, and potassium.

Alergens

This recipe contains mushrooms and chicken broth, which may be allergens for some individuals.

Summary

Mushroom and Rice Soup is a nutritious and satisfying dish that is rich in carbohydrates, protein, and essential vitamins and minerals.

Summary

Mushroom and Rice Soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with earthy mushrooms, flavorful green onions, and aromatic thyme, this soup is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cool autumn day, with a hint of rain in the air. I was visiting my dear friend Margaret, who had invited me over for lunch. As soon as I walked into her cozy kitchen, the aroma of simmering mushrooms and rice filled the air, making my mouth water.

Margaret greeted me with a warm smile and a hug, and motioned for me to take a seat at the kitchen table. As she stirred the pot of soup on the stove, she began to tell me the story behind the recipe.

"It's a family recipe that has been passed down for generations," Margaret explained. "My grandmother used to make it for us when we were children, and now I make it for my own family. It's a simple and comforting dish, perfect for chilly days like today."

As Margaret ladled the steaming soup into bowls and garnished them with a sprinkle of fresh parsley, I couldn't wait to take my first bite. The rich aroma of mushrooms and the hearty texture of the rice combined to create a symphony of flavors that danced on my taste buds.

I savored each spoonful, letting the warmth of the soup fill me from the inside out. Margaret watched me with a knowing smile, knowing that I had fallen in love with her family recipe.

After lunch, Margaret insisted on teaching me how to make the Mushroom and Rice Soup myself. She showed me how to sauté the mushrooms until they were golden brown, and how to simmer them with onions, garlic, and thyme to create a savory base for the soup.

Next, she added the rice and vegetable broth, letting the mixture simmer until the rice was tender and the flavors had melded together perfectly. Finally, she stirred in a splash of cream and a squeeze of lemon juice, brightening up the dish with a touch of tanginess.

As I took my first bite of the soup that I had just made under Margaret's guidance, I felt a sense of pride and accomplishment wash over me. The flavors were just as delicious as I remembered, and I knew that this recipe would become a favorite in my own home.

Over the years, I have made the Mushroom and Rice Soup countless times, each time tweaking the recipe to suit my own tastes. Sometimes I add a pinch of cayenne pepper for a little heat, or a handful of fresh herbs for a burst of freshness.

I have shared the recipe with friends and family, passing on the tradition that Margaret started so many years ago. Each time I make the soup, I think of her and the memories we created in her cozy kitchen, surrounded by the comforting aroma of mushrooms and rice.

Now, as I stir a pot of Mushroom and Rice Soup on my own stove, I feel a connection to Margaret and her family that transcends time and distance. The recipe may have been passed down through generations, but each time I make it, I put a little piece of myself into the dish, creating new memories and stories to share with those I love.

And so, as I sit down to enjoy a bowl of this comforting soup, I am reminded of the power of food to bring people together, to create lasting connections, and to nourish both body and soul. The first time I saw this recipe, I was drawn to it like a moth to a flame. And now, it is a part of me, a piece of my own culinary legacy that I will pass on to future generations.