About this recipe: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.
2 tablespoons butter
1 onion, minced
2 cloves garlic, minced
1L chicken stock (or water)
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
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Method Prep:10min › Cook:25min › Ready in:35min
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.
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.
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.
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