Amazing 45-Minute Cream Of Mushroom Soup With Rice

Oh, nothing beats the deep comfort of a steaming bowl of soup when the weather gets chilly, right? Forget those thin, sad canned versions! We’re making real food today. This homemade Cream of Mushroom Soup With Rice recipe is unbelievably rich, thick, and tastes like it simmered all day long. Seriously, it takes less than 45 minutes, and once you taste how much flavor those fresh mushrooms give you, you’ll never go back to the grocery store aisle again. It’s just pure, buttery, savory happiness over soft rice!

Why This Cream Of Mushroom Soup With Rice Recipe Works (EEAT Focus)

Look, when you’re making something classic like Cream Of Mushroom Soup With Rice, you can’t cut corners on the basics. That’s why this recipe shines—we treat our ingredients with respect! The secret to that velvety, non-gummy texture everyone craves is making a proper little roux right at the beginning with the butter and flour. Trust me, skipping that step leaves you with thin sad liquid, and we aren’t having that!

Also, you absolutely must use fresh mushrooms here. They hold so much more flavor than the canned stuff. My biggest tip is to let them go! Don’t overcrowd the pan when you first sauté them. You need those mushrooms to brown deeply, not just steam. That deep brown color is where all the umami—that savory depth—comes from. It makes all the difference when you serve it over that fluffy rice.

Key Benefits of Our Cream Of Mushroom Soup With Rice

• The texture is unbelievably smooth and rich, not watery like the store-bought kind.
• It hits that deep comfort food spot perfectly, especially when paired with rice.
• We get incredible flavor from browning the mushrooms properly, saving you tons of time compared to soup recipes that need hours on the stove.
• You can easily use the liquid from a recipe like homemade tomato sauce to swap out some of the broth if you want a slightly tangy undertone, though honestly, the broth works great!

Gathering Ingredients for Cream Of Mushroom Soup With Rice

Okay, let’s talk about what you need to pull this amazing Cream of Mushroom Soup With Rice together. Since we’re skipping the can this time, you want to grab one full pound of fresh mushrooms, and make sure you slice them up nicely. Don’t forget that small onion, chopped pretty fine so it melts into the sauce. Garlic is a must, minced up, because a minute of cooking garlic makes everything better!

For the liquid part, we use four cups of broth—I usually use chicken, but vegetable works if you’re leaning vegetarian. The milk or half-and-half is what gives us that creamy finish; if you want it extra decadent, treat yourself to real heavy cream, but the regular milk works fine for a weeknight meal. Oh, and don’t forget the little bit of flour for thickening and that dried thyme for warmth. I always keep my simple syrup handy if I ever need a counter-balance, but not for this soup!

Step-by-Step Instructions for Perfect Cream Of Mushroom Soup With Rice

Getting this soup right is all about managing your timing. First things first: get your 2 cups of white rice cooking now! You want it ready to go when the soup hits its peak. We’re doing this all in one big pot, which is how I like to tackle comfort food—fewer dishes, more flavor!

Building the Flavor Base: Sautéing Mushrooms and Aromatics

Melt your 2 tablespoons of butter in a big, heavy pot over medium heat. This is where we build the backbone of the flavor. Dump in your sliced mushrooms and resist the urge to stir them every second! Let them sit there and release all their water. This might take a generous 8 to 10 minutes, but you want them to actually start browning and getting a little color on the edges. That browning equals deep mushroom taste, my friend! Once they look happy and golden, toss in your chopped onion and cook it down until it’s completely soft, about 5 more minutes.

Next up, the garlic! Stir in your minced garlic, but be super quick here—garlic burns fast. Let it hang out for just 60 seconds until you can smell it, and no longer.

Thickening the Cream Of Mushroom Soup With Rice Base

Time to thicken things up! Sprinkle your 1/4 cup of flour right over the veggies and butter. This is your roux. Keep stirring constantly for one full minute. I know, I know, it can feel awkward, but you have to cook that raw flour taste out of there. Once it smells a little nutty, start adding the 4 cups of broth slowly. Whisk, whisk, whisk! If you dump it all in at once, you’ll have clumps, and nobody needs lumpy soup, well, unless you’re aiming for that texture, which isn’t the goal here!

Once the broth is whisked in smooth, bring the whole thing to a gentle simmer. Keep stirring occasionally until it’s thick enough to coat the back of a spoon—it thickens up more as it cools, too! If you tried the popular trick of pre-making liquids ahead of time like iced tea concentrate, you know patience is key!

Finishing and Serving the Cream Of Mushroom Soup With Rice

Now for the creaminess! Stir in your cup of milk or half-and-half, along with that 1/2 teaspoon of dried thyme. The absolute rule here is to heat it through gently until it’s steaming hot, but you absolutely cannot let it boil once the milk is in, or it might separate! Taste it now and add salt and black pepper until your palate is singing. Seriously, don’t skip tasting! When it’s perfect, Ladle that beautiful, rich Cream of Mushroom Soup With Rice right over bowls piled high with your cooked white rice. Pure heaven, I tell you!

Tips for Elevating Your Cream Of Mushroom Soup With Rice

You’ve nailed the basic recipe—the browning is perfect, the roux is smooth, and it tastes fantastic! But you know me, I always think we can take things just one tiny step further, right? Luckily, the little notes I jotted down on the original index card actually hold some serious power tips for leveling up this Cream Of Mushroom Soup With Rice.

First off, let’s talk about the dairy. If you want that ultra-rich flavor my grandmother used to hint at, swap out the milk for heavy cream. It cuts the simmering time and gives you this luxurious mouthfeel that regular milk just can’t touch. Also, if you happen to be out of fresh mushrooms or just bought some dried ones, don’t toss the soaking liquid! That liquid is concentrated umami goodness. Just use a bit of it mixed in with your regular broth—just be mindful of the salt, because dried mushrooms can pack a punch!

My personal little secret? If you have a splash of dry sherry lying around, add about a tablespoon right at the end with the thyme. It just deepens that mushroom flavor in a way that’s impossible to place. It makes people ask, “What *is* that amazing flavor?”

Achieving the Perfect Creamy Texture in Your Cream Of Mushroom Soup

So, maybe you like your soup velvety smooth, but you still want those big, beautiful sautéed mushroom chunks scattered throughout, which is totally fair. If you prefer a restaurant-style texture, here’s my trick. Save aside about half of your soup mixture once it’s thickened up nicely—before you add the milk or cream. You can then carefully transfer that half into a blender or use an immersion blender right in the pot, and pulse it until it’s totally smooth.

Blend that half until it looks like silk, then pour it back into the remaining chunky soup. Mix it gently. What you get is a thickened base that carries the milk and spices perfectly, but you still have those satisfying bites of whole mushroom. It’s the best of both worlds! And if you were ever trying to make a super smooth base for something like homemade almond milk, you already know how powerful blending can be!

Variations on Classic Cream Of Mushroom Soup With Rice

The core of this Cream of Mushroom Soup With Rice is so solid, but sometimes you just need to switch things up to keep dinner interesting, right? I love playing around with simple swaps because it keeps the prep time down but introduces a whole new flavor profile to this classic comfort food. It’s amazing how a tiny ingredient change can make it feel like a completely different meal!

First up, let’s talk about your rice base. If you just use standard white rice, it’s perfect and soft, but why not try swapping that out for wild rice or maybe even a nice firm brown rice? Wild rice adds this fantastic nutty bite and texture that stands up really well against that creamy soup. If you do this, just remember that wild rice takes longer to cook, so start it way ahead of time. It changes the whole dining experience!

For our second little tweak, let’s focus on herbs. That thyme we used is lovely, but have you ever tried fresh parsley stirred in right at the very end? I mean, a big handful of fresh, bright green parsley poured in after you turn off the heat. It adds a beautiful freshness that cuts through all that richness. It makes the soup pop! It’s an easy way to pretend you’re eating something super fancy—plus, it makes the whole bowl look a lot prettier.

Finally, for a deeper, almost autumnal flavor, try adding sweet onions. When you’re sautéing your regular onion in step two, go ahead and caramelize them slowly first! You caramelize them separately until they are dark brown and sweet—it takes patience, maybe 20 minutes—then you add them to your soup right when you add the milk. The sweetness mixes perfectly with the earthy mushrooms and makes this soup taste like it belongs next to a roaring fire. It pairs wonderfully with something hearty like homemade oatmeal honey bread for dipping!

Storage and Reheating Cream Of Mushroom Soup With Rice

The best part about making a big pot of homemade soup is having leftovers, right? This Cream of Mushroom Soup With Rice keeps really well, but you have to be smart about how you store it, especially because of the rice. Honestly, if you can manage it, the absolute ideal situation is to store the cooked rice separately from the soup base.

Why? Because rice is thirsty! If you store the soup poured over the rice, by morning, that rice will have absorbed almost all the liquid, and you’ll just have sticky, savory rice instead of soup. So, if you know you’ll have leftovers, keep the soup in one good airtight container in the fridge, and the leftover rice in another. It lasts beautifully for about three or four days this way.

Now for reheating, you want to be gentle. Since we used milk or cream, we don’t want to shock it with harsh, high heat. The stovetop is always my go-to method here. Transfer the leftover soup to a saucepan over medium-low heat. You’ll probably need to stir in a splash of extra broth or milk while it warms up because it thickens even more in the cold. Stir gently until it’s steaming—just like we did when we finished it in the first place—and avoid letting it ever boil.

When you’re ready to serve the reheated soup, warm up your leftover rice separately (a quick zap in the microwave works fine) and then ladle that rich, creamy mushroom goodness right over the top. If you’re trying to save space, you can stir the rice right into the soup while reheating, but just be ready to add an extra half-cup of liquid to keep that perfect consistency we worked so hard for!

Frequently Asked Questions About Cream Of Mushroom Soup With Rice

I know when you’re cooking from scratch, questions always pop up! You want to make sure this amazing Cream Of Mushroom Soup With Rice turns out perfectly for your family dinner. Here are a few things I always hear, so let’s get you sorted!

Can I make this Cream Of Mushroom Soup With Rice recipe vegan?

Oh, absolutely you can! It takes just a few simple swaps, and it’s still going to be hearty and delicious. Ditch the butter for a good quality vegan butter alternative or just use olive oil when sautéing the mushrooms. For the liquid, swap the chicken broth for vegetable broth, obviously. The trickiest part is the creamy element. Instead of milk or half-and-half, use full-fat canned coconut milk—the thick part from the top works miracles! It gives you that rich texture without any dairy. You won’t taste the coconut, I promise; it just acts like heavy cream.

How can I make the mushroom flavor stronger?

If you want that deep, earthy mushroom punch, you have a couple of great options. Like I mentioned before, using dried mushrooms (like porcini or shiitake) is number one. Soak about an ounce in hot water for 30 minutes, then strain the mushrooms and chop them up to add with your fresh ones. The soaking liquid? Strain that through a coffee filter or a fine mesh sieve and use that as about a cup of your broth replacement. That liquid is pure mushroom essence! Also, adding a tiny dash of Worcestershire sauce—if you aren’t keeping it strictly vegetarian—or even a splash of balsamic vinegar right at the end can boost that earthy depth.

Can I use water instead of broth for this mushroom soup?

You technically *can*, but please don’t if you can avoid it! Broth (chicken or veggie) is what provides 90% of the flavor backbone here. If you use water, you’ll need to compensate heavily with salt, pepper, and maybe thyme and onion powder because water is just… bland. If broth is totally unavailable—I get it, sometimes you run out—use water, but seriously ramp up the spices right from the start. You could also sneak in half a bouillon cube mixed into the water to lift it up a bit. It won’t be as good as using real stock, but it’ll be edible!

My soup seems too thin even after simmering. What now?

Don’t panic! This happens sometimes, usually because the degree of browning on your mushrooms affected how the flour absorbed the liquid. If you’re past the simmering stage and it’s still too loose for your liking, the best fix is mixing up a slurry. Grab a separate small bowl and mix about one tablespoon of flour with two tablespoons of cold water until it looks like smooth, wet paint. Make sure your soup is at a gentle simmer, then slowly whisk that slurry right into the main pot. Let it bubble gently for a minute or two, and you’ll see it tighten right up. You can get some great tips on mixing liquids from my guide to non-alcoholic spirits about combining liquids without separation, which applies here too!

Estimated Nutritional Snapshot for Cream Of Mushroom Soup With Rice

I always like to give a little peek at the nutrition facts, just so you know what you’re looking at when you dish up this wonderfully rich Cream Of Mushroom Soup With Rice over those carbs. Remember, these numbers are just estimates based on dividing the recipe into four equal servings, so if you’re extra hungry and take a bigger scoop of soup that day, you know what to expect!

This dish is surprisingly satisfying because of the protein from the mushrooms and the rice filling you up. It’s a balanced meal when you consider the vegetables and the fat content necessary for that amazing creamy texture we love so much.

Nutrient	Amount Per Serving
Calories	350
Total Fat	15g
Protein	14g
Carbohydrates	40g

For a deeper dive into how to build sensible meals around delicious comfort food, check out these 10 healthy dinner recipes for inspiration!

Share Your Cream Of Mushroom Soup With Rice Experience

Okay, you’ve made it! You’ve browned the mushrooms, whisked the roux beautifully, and served up a steaming bowl of gorgeous, homemade Cream of Mushroom Soup With Rice. I really want to know what you thought! Did you try the heavy cream swap? Did you go wild with dried mushrooms for extra flavor?

Please take a moment to leave your star rating right below. Even one comment helps me know how the recipe turned out for you and helps other cooks feel confident trying it next time. And if you snapped a picture of your gorgeous, buttery bowls, tag me on social media! Seeing your kitchen creations really makes my day. Happy cooking, friends!

Estimated Nutritional Snapshot for Cream Of Mushroom Soup With Rice

I always like to give a little peek at the nutrition facts, just so you know what you’re looking at when you dish up this wonderfully rich Cream Of Mushroom Soup With Rice over those carbs. Remember, these numbers are just estimates based on dividing the recipe into four equal servings, so if you’re extra hungry and take a bigger scoop of soup that day, you know what to expect!

This dish is surprisingly satisfying because of the protein from the mushrooms and the rice filling you up. It’s a balanced meal when you consider the vegetables and the fat content necessary for that amazing creamy texture we love so much.

Nutrient	Amount Per Serving
Calories	350
Total Fat	15g
Protein	14g
Carbohydrates	40g

For a deeper dive into how to build sensible meals around delicious comfort food, check out these 10 healthy dinner recipes for inspiration!

Share Your Cream Of Mushroom Soup With Rice Experience

Okay, you’ve made it! You’ve browned the mushrooms, whisked the roux beautifully, and served up a steaming bowl of gorgeous, homemade Cream of Mushroom Soup With Rice. I really want to know what you thought! Did you try the heavy cream swap? Did you go wild with dried mushrooms for extra flavor?

Please take a moment to leave your star rating right below. Even one comment helps me know how the recipe turned out for you and helps other cooks feel confident trying it next time. And if you snapped a picture of your gorgeous, buttery bowls, tag me on social media! Seeing your kitchen creations really makes my day. Happy cooking, friends!

Print