Wild mushroom and rice soup

    35 min

    This warming wild mushroom and rice soup is delicious and nourishing, perfect on a chilly autumn day. Enjoy with a big slice of crusty white bread.

    4 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 onion, minced
    • 2 cloves garlic, minced
    • 1L chicken stock (or water)
    • 50g rice
    • salt and pepper, to taste
    • 1 bay leaf
    • 2 potatoes, cut into cubes
    • 1 carrot, cut into cubes
    • 200g wild mushrooms
    • chopped fresh parsley, to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt the butter in a frying pan over a medium heat then add the onion and garlic and cook and stir for a few minutes.
    2. Pour the stock into a large saucepan over a medium-high heat and bring to a simmer. Add rice, salt, pepper, bay leaf, potatoes and carrots and give a good stir.
    3. Transfer the mushrooms and onions to the stock then leave to simmer for about 15 minutes until the potatoes are tender. When ready to serve, ladle into warmed bowls and garnish with chopped fresh parsley.

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    Reviews in English (1)


    Best soup I have ever made very tasty. I added TSP lazy garlic n TSP lazy chilli, didn't have a bay leaf so added TSP basil and thyme and used chestnut mushrooms. Will make this a lot, enjoy.  -  28 Mar 2015