Real Recipes From Real Home Cooks ®

cream of mushroom soup with rice

Recipe by
Amy H.
Detroit, MI

This recipe is shown with carrots, but I don't usually add them. Also this soup is delicious with just rice, but to make a heartier meal, you can add chicken to it.

yield 6 -8
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For cream of mushroom soup with rice

  • 2 lb
    mushrooms, any varitey you like. i used king mushrooms and criminis
  • 1
    shallot, minced
  • 2 Tbsp
  • 2 Tbsp
    all purpose flour
  • 1 box
    (32 oz.) chicken stock
  • 1 c
    heavy cream
  • 2 1/2 c
    or so, of cooked rice
  • 2 c
    cooked chicken, pulled or diced (optional)
  • salt and pepper to taste
  • 1/4 c
    chopped flat leaf parsley

How To Make cream of mushroom soup with rice

  • 1
    Clean and Cut Mushrooms into Quarters or bite-size pieces depending on type used.
  • 2
    Melt butter in bottom of Dutch oven over medium heat.
  • 3
    Add shallots and mushrooms. Cook until mushrooms are soft.
  • 4
    Sprinkle flour over mushrooms and shallots. Add more butter if it is too clumpy.
  • 5
    Pour in Chicken Broth. Stir until smooth.
  • 6
    Add rice. Stir.
  • 7
    Add cooked chicken if using.
  • 8
    Pour in heavy cream.
  • 9
    Salt and pepper to taste. Stir in flat leaf parsley.
  • 10
    Ladle into bowls and serve with a bit of fresh parmesan and a few oyster crackers.