Creamy Mushroom Vegetable Rice Soup

This creamy mushroom vegetable rice soup is a comforting and hearty meal, perfect for a chilly evening. It is packed with nutritious vegetables and earthy mushrooms.

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Prep Time 10

Cook Time 30

Total Time 40

Servings 6 people

Calories 300 kcal

Equipment

Large pot or Dutch oven

Ingredients

Main Ingredients

8 oz cremini mushrooms sliced
2 carrots diced
2 celery stalks diced
1 onion chopped
2 garlic cloves minced
6 cups vegetable broth
0.5 cup rice uncooked
0.5 cup heavy cream
2 cups fresh spinach
2 tbsp olive oil
to taste salt
to taste black pepper

Instructions

Preparation

Heat olive oil in a large pot or Dutch oven.
Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Stir in mushrooms and garlic, cooking for another 3-5 minutes until mushrooms are tender.

Cooking

Pour in vegetable broth and bring to a simmer.
Add rice and cook for 15-20 minutes, or until rice is tender.
Reduce heat, stir in heavy cream, and wilt in fresh spinach.
Season with salt and pepper to taste.

Notes

For a richer flavor, you can use a mix of mushroom varieties. Adjust cream and seasonings to your preference.