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Vegan Rice Mushroom Soup Recipe-5
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4.43 from 7 votes

Vegan Rice Mushroom Soup Recipe

You can make this creamy rice and mushroom soup recipe in the Instant Pot or on the stovetop. Both methods are very easy and the soup is one of the best comfort foods ever.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 551kcal
Author Mihaela

Ingredients

  • 3 medium carrots chopped
  • 3 celery stalks chopped
  • 1 red onion diced
  • 3 cloves garlic minced or pressed
  • 1 Tbsp olive oil
  • 1 cup (200g) uncooked jasmine brown rice
  • 8 oz (230g) mixed wild mushrooms chopped if too big
  • 4 cups (960ml) vegetable broth
  • 1 tsp smoked paprika
  • sea salt and pepper to your taste
  • 2 cups (480ml) coconut milk
  • 1 Tbsp gluten-free flour
  • fresh thyme to garnish
US Customary - Metric

Instructions

The Instant Pot Method

  • Press the Instant Pot's SAUTEE function, and once heated add in oil, onions, carrots, celery and garlic. Sauté, stirring frequently, for about 4-5 minutes.
  • Add in the mushrooms, rice, paprika and broth, give it a good stir then seal the lid on.
  • Press the MANUAL/PRESSURE COOK button and set the cooking time to 30 minutes and the pressure to high.
  • When the time is up and the Instant Pot beeps, manually release the pressure by turning the valve to VENT.
  • In a small bowl whisk coconut milk and gluten-free flour until well combined.
  • Press the SAUTEE button and pour the milk mixture into the soup in the Instant Pot. Mix to combine and let it simmer for about 2-3 minutes, or until it thickens.
  • Garnish with fresh thyme and serve immediately! 
    Enjoy!

The Stovetop Method

  • Heat oil in a large dutch oven or pot, over medium-high heat.
  • Add onions, carrots, celery and garlic and sauté, stirring frequently, for about 4-5 minutes, until it softens.
  • Stir in the mushrooms, smoked paprika and cook for an additional 5-7 minutes.
  • Add rice and broth, give it a good mix and bring it to the boil. Once boiling, lower the heat and simmer until the rice is cooked through, about 30-35 minutes.
  • In a small bowl, whisk coconut milk and gluten-free flour until well combined.
  • Pour this mixture over the soup and simmer for an additional 2-3 minutes, or until it thickens slightly.
  • Garnish with fresh thyme and serve immediately! 

Video

Notes

Please read the Tips & Tricks in the article above before making this easy rice mushroom soup recipe. Below is just a summary:
  1.  You can replace the mushrooms with Shiitake, Porcini or Portobello. But bear in mind that a mix of mushrooms will bring more flavors and textures.
  2.  For extra flavor, you could add a bit of grated black truffle.
  3.  You can replace the brown Jasmine rice with white Jasmine rice and the recipe will remain the same.
  4.  You can make this creamy rice mushroom soup recipe with any kind of rice, but keep in mind that cooking times will vary in this case.

Nutrition

Calories: 551kcal | Carbohydrates: 59g | Protein: 9g | Fat: 34g | Saturated Fat: 26g | Sodium: 1011mg | Potassium: 830mg | Fiber: 8g | Sugar: 11g | Vitamin A: 8405IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 3mg