Warming my soul a little with this Creamy Shiitake Mushroom & Brown Rice Soup. That’s a bit of a mouthful… literally! This soup is just what you need on these cold and snowy winter days. Winter is the season for soups and stews, and this mushroom soup hits the spot every time. Think earthy tones of mushroom mixed with creamy winter herbs and fibrous brown rice to keep you feeling full and warm on the inside. It’s creamy, herby, and oh-so delicious. What more could you ask for?
Soups have been on my heavy rotation for lunches recently, but this soup is definitely my favourite so far, oh my goodness. I have to say I’m not a big mushroom fan either but the use of shiitake mushrooms in this soup just tastes so right! Leave the soup to simmer for a while and mmm you’ve got such a delicious flavour going on.
I suppose this recipe is a mixture between a soup and a stew. We’re divided in my household. It’s a 50/50 debate on whether soups should be smooth or not. I don’t think they have to be. What do you think? Let me know in the comments! I love a chunky soup, especially rice based ones!
I got the inspiration for this dish from a creamy mushroom ramen recipe that I saw somewhere. And although this recipe has nothing to do with ramen, the dish did get me thinking more about flavour combinations. I’ve had cream of mushroom soup, but I never dared to make a chunky one. I was afraid that using regular chestnut mushrooms would be too slimy or overpowering, but the delicate texture and flavour of shiitake mushrooms is just what I was after.
So how do we make it?
This recipe is a super duper simple one-pot dish, perfect for if you’ve got other things to be doing whilst your food is cooking. The key, as always, is to caramelise the onions. Heat a good helping of olive oil in a large cooking pot and saute those onions and garlic until they’re lovely and soft and golden. Make sure you give the mushrooms a good wash before adding them to the pan – you’ll want to be careful though because shiitake mushrooms are a little fragile.
Add your veggies to the pan along with the rice and stir until everything is nice and coated in the juices from the onions. After that it’s just a simple matter of adding the stock and herbs, stirring to combined, and letting the flavours do their thing! Making sure the rice doesn’t stick to the bottom of the pan is also important – stir every 10 minutes or so.
Don’t let the rice cook completely before adding the kale and cream, otherwise you tend to end up with a very mushy soup. Once the rise is al dente add in the last of the ingredients and bring the soup to a good simmer. Once the rice is cooked to your liking, serve steaming into bowls with a slice of freshly baked Traditional Country Bread Loaf and enjoy!
Finally, if you make this Creamy Shiitake Mushroom & Brown Rice Soup, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!
Vegan Creamy Shiitake Mushroom & Brown Rice Soup
- preparation time: 10 minutes
- cook time: 40 minutes
- total time: 50 minutes
- serves: 4
- 1 tbsp extra virgin olive oil
- 1 white onions, minced
- 2 cloves garlic, minced
- 1 carrot, chopped
- 120g shiitake mushrooms
- 100g brown rice
- 3 cups veg stock
- 2 sprigs fresh thyme, minced
- 1 tbsp sage, minced
- 2 sprigs fresh rosemary, minced
- 2 cups fresh kale
- 100ml vegan double cream
- Salt and pepper, to taste
- In a large cooking pot, heat the oil over a medium-high heat. Add in the onions and saute for 5 minutes until soft and golden. Add in the garlic and saute for another 2 minutes.
- Add in the carrot, mushrooms, and rice, stirring until everything is combined. Add in the vegetable stock and the herbs, stir everything together, then bring to a boil.
- Reduce the heat to a simmer and leave to cook until the rice is semi-soft, about 20 minutes. Stir occasionally to stop the rice from sticking to the bottom of the pot.
- Add in the cream and kale, stir everything until combined, then leave to simmer until the rice is tender and the soup is fragrant, about 10 minutes. Season to taste.
- Serve hot into bowls with a slice of Traditional Country Bread Loaf and enjoy!