Homemade Mushroom and Rice Soup

February 10, 2014
mushroom and rice soup
I’ve been under the weather this past week and trying to resume eating. I haven’t really eaten anything in days and have decided to ease back into it with soups. I have always loved soups and this past week, I was inspired by Once Upon a Time in a Bed of Wildflowers‘ link up to this week’s blog hop. I had the strength to gather what I needed at the grocery store to create a hearty, delicious soup that seemed to feel just right in my empty belly.
1 small onion-diced
1 cup of celery- diced
2 carrots- peeled and cut into coins
10 oz package of mushrooms
3 tbsp olive oil
2 tbsp butter
2 cloves minced garlic
black pepper to taste
1 tbsp dried parsley
1 tsp dried thyme
3 tbsp soy sauce
4 cups beef stock
1/2 cup of uncooked Trader Joe’s Brown Rice Medley (or your choice of rice)
In a large soup pan or dutch oven over medium heat, melt the butter and add the olive oil. Saute the celery, carrots, onion and garlic until they are translucent.
Add the mushrooms, parsley, thyme and black pepper. Mix then stir occasionally until the mushrooms are softened. Drizzle with the soy sauce, add the rice and the beef stock. Stir again.
Simmer over low heat for 1 hour.



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