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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add olive oil and heat until shimmering.

Step 2

Stir in the diced onion and cook for 3-5 minutes until translucent.

Step 3

Add the minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, for about 5-6 minutes until the vegetables start to soften.

Step 4

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.

Step 5

Rinse the brown rice under cold water and drain. Add the rinsed rice to the pot and stir to coat with the vegetable mixture.

Step 6

Pour in the vegetable broth, and add the bay leaf, salt, and ground black pepper. Stir to combine.

Step 7

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.

Step 8

Check if the rice is fully cooked and tender. Adjust seasoning with additional salt or pepper as needed.

Step 9

Remove the bay leaf and discard.

Step 10

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2340.5 grams (2340.5g)

Amount per serving	% Daily Value*
Calories	1324

Total Fat 18.50g	24%
Saturated Fat 3.40g	17%
Polyunsaturated Fat 4.30g
Cholesterol 0mg	0%
Sodium 5925mg	258%
Total Carbohydrate 249.70g	91%
Dietary Fiber 35.60g	127%
Total Sugars 43.50g
Protein 54.50g	109%

Vitamin D 42IU	210%
Calcium 401mg	31%
Iron 14mg	78%
Potassium 5212mg	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.

Source of Calories

Fat: 12.0%

Protein: 15.8%

Carbs: 72.2%