Mushroom Brown Rice Soup
Cozy up with a bowl of hearty and nourishing Mushroom Brown Rice Soup, a comforting one-pot recipe that’s perfect for chilly days or anytime you crave a wholesome meal. Packed with earthy cremini or button mushrooms, aromatic herbs like thyme and rosemary, and fiber-rich brown rice, this soup is a delicious blend of flavors and textures. Fresh vegetables—including carrots, celery, and onions—are sautéed to perfection, creating a robust base that’s enhanced with a fragrant vegetable broth. Simmered until the rice is tender, this vegetarian and gluten-free recipe is easy to prepare and bursting with goodness. Garnish with fresh parsley for a vibrant finishing touch and serve warm for ultimate comfort. Perfect for meal prepping or feeding the whole family, this rustic soup is a simple yet satisfying dish you’ll make on repeat.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cups cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon paprika
- 0.75 cup brown rice, uncooked
- 6 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and heat until shimmering.
Stir in the diced onion and cook for 3-5 minutes until translucent.
Add the minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, for about 5-6 minutes until the vegetables start to soften.
Add the sliced mushrooms, dried thyme, dried rosemary, and paprika. Stir well and cook for 7-8 minutes until the mushrooms have released their moisture and reduced in size.
Rinse the brown rice under cold water and drain. Add the rinsed rice to the pot and stir to coat with the vegetable mixture.
Pour in the vegetable broth, and add the bay leaf, salt, and ground black pepper. Stir to combine.
Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 40 minutes, stirring occasionally to ensure the rice doesn’t stick to the bottom.
Check if the rice is fully cooked and tender. Adjust seasoning with additional salt or pepper as needed.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5925 mg | 258% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 43.5 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 401 mg | 31% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5212 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
