Mushroom and rice soup

As I have mentioned before, soup is my favourite winter dish and this mushroom soup in particular is my most favourite soup. It’s got everything I like, mushrooms, carrots, rice and a little bit of cheese.

It’s also super quick to make, just need to prep the veg and then let them cook and it doesn’t even take that long, so it’s perfect for meal prepping.

The weather has been so bad in London in the past few days so I have had time to do a lot of cooking which is great and I am so excited to be sharing some more things. As much as I like days just sat on the sofa, I do love to have that sense of feeling productive at the end of the day, that is why I love doing some cooking on rainy days, because I feel accomplished and I also have something to eat once I finish and sit on the sofa.

Anyway, the soup! The ingredients are also easy and you may already have them at home: butte, olive oil, salt, pepper, rosemary mushrooms, carrots, shallots, garlic, vegetable stock, rice and double cream. If you are a vegan/lactose intolerant or you just don’t fancy the cream, it’s also lovely without it. You can also only use olive oil and skip the butter.

I hope you all give this a go and enjoy it, I can’t wait for you to smell it!

Mushroom and rice soup

Makes 3 – 4 portions


  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 300 gr of mushroom (I use chestnut, but any type will do)
  • 2 medium carrots
  • 2 medium sized shallots
  • 3 garlic cloves finely chopped
  • 200 gr of rice (I used brown rice)
  • 500 ml of vegetable stock
  • 100 ml of water
  • Salt, pepper and rosemary
  • 1 cube of vegetable stock (optional)
  • 100 ml of double cream
  • Parmesan cheese (optional)


  1. In a large pot, put the oil and the butter, wait until the butter is melted.
  2. Add the shallots and the garlic and wait until the shallots are nice and golden and you can see through them
  3. Add the carrots and cook until the start to get a bit soft
  4. Add the mushrooms and let them cook until they get a nice golden colour
  5. Once the mushrooms are cooked, add the rice, salt, pepper and rosemary. Let the rice cook for a bit so it soaks up all the flavours.
  6. Add the stock and the water. Once it starts boiling, add the stock cube and stir until dissolved. Cook until the rice is ready, keep an eye on it in case you may have to add a bit of extra water.
  7. Move out of the heat and pour the double cream, give it a good stir. If you want, add a bit of parmesan.
  8. Serve and eat!

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