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–+ servings
mushroom infused rice broth

Mushroom Rice Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine International
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Cutting board
  • 1 sharp knife
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1 cup Jasmine rice
  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent.
  • Stir in the minced garlic and cook for another minute.
  • Add the sliced mushrooms and cook until they are tender.
  • Pour in the rice and stir to coat it with the oil and vegetables.
  • Add the vegetable broth and water to the pot.
  • Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low.
  • Cover the pot and let the soup simmer for 20 minutes.
  • Remove from heat and let it rest for 5 minutes.
  • Stir in the chopped parsley before serving with a ladle.

Notes

For extra tips, consider using a mix of mushroom varieties for a richer flavor profile. If you prefer a creamier soup, you can stir in a splash of cream or coconut milk towards the end of cooking. Adjust the seasoning to taste, and feel free to garnish with additional fresh herbs or a squeeze of lemon juice for added freshness.
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