This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.

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  • Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.

  • Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.

Nutrition Facts

70 calories; protein 2g 4% DV; carbohydrates 7.9g 3% DV; fat 3.6g 6% DV; cholesterol 0mg; sodium 344.6mg 14% DV. Full Nutrition
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Reviews (51)

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Most helpful positive review

Rating: 4 stars
04/30/2006
I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also when I blended I only blended half of the mixture so that there still were some chunks. Instead of just carrot OR celery stalk I used both - and 2 of each since we love veggies in our house. I also use orzo instead of rice and added 1T of hot red pepper sauce (rooster) when I added the soy sauce. Not TOO many changes but enough to make it a family favorite. Read More
(59)

Most helpful critical review

Rating: 1 stars
06/23/2011
I had to keep adding broth to make this come out like a soup but in spite of this it turned out more like a rice soup rather than a mushroom soup--which was not what I was aiming for. I ended up just spooning this over some plain rice for flavor but this certainly was not the original plan. Wouldn't bother with this recipe again. Read More
(3)
63 Ratings
  • 5 star values: 32
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
04/30/2006
I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also when I blended I only blended half of the mixture so that there still were some chunks. Instead of just carrot OR celery stalk I used both - and 2 of each since we love veggies in our house. I also use orzo instead of rice and added 1T of hot red pepper sauce (rooster) when I added the soy sauce. Not TOO many changes but enough to make it a family favorite. Read More
(59)
Rating: 5 stars
08/06/2003
I made this soup for my roommates and it came out wonderfully. I used both carrots and celery I substituted vegetable stock for chicken broth and I let it simmer for close to three hour. I chose not to blend it at the end to leave it a little chunky. Everyone gobbled it up. Read More
(43)
Rating: 5 stars
01/20/2004
Easy to make and quite good. I used wild rice and portobello and button muchrooms. Low salt/no fat chicken broth lowers fat content also. All in all fabulous meal. Read More
(41)
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Rating: 4 stars
04/27/2007
This ended up as a tasty hearty vegetarian soup following the advice of other reviewers: added garlic more carrots and celery dry sherry and Sirucha hot pepper sauce. I used 4 portobello mushroom caps home made vegetable broth 3 Tbs. brown basmati rice and 3 Tbs red lentils and simmered for about an hour an a half until the brown rice was soft and the lentils disintegrated. This made it acceptable for South Beach Diet phase 2. I may try to make it creamy by imersion blending it with the fat free half and half I impulsively purchased in a SBD shopping frenzy. Read More
(25)
Rating: 4 stars
01/21/2007
I followed the recipe with two exceptions. I added two cloves of crushed garlic and 1/4 cup of sherry. The soup was wonderful! Read More
(24)
Rating: 5 stars
11/13/2003
This tasted wonderful! I used 1/2 cup rice to make it thicker and I did not process the contents in a blender I left it as is and it came out absolutely wonderful! This is definitely a recipe that you can have fun with... my father suggested adding fresh crisp bean sprouts right at the end (mixed in right before serving) to add another texture to it. Thanks! Read More
(21)
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Rating: 4 stars
04/03/2008
I omitted the soy sauce and opted to use lower sodium veggie broth to cut down on the salt content. I also added a few cloves of garlic. Turned out VERY yummy. I will be making this again for sure. Read More
(18)
Rating: 5 stars
03/16/2009
Yummy! I will be making this soup again soon since hubby and I ate almost all of it in one sitting. I recommend not adding additional salt. I used low sodium soy sauce with no extra salt and it was perfect. I also used barley instead of rice and did not puree the vegetables. I'm sure it would be equally good pureed - we just happen to like the chunkiness. You won't be disappointed with this soup! Read More
(11)
Rating: 4 stars
11/07/2009
Very tasty soup. I added garlic and carrots and extra celery. Did not blend the soup. I'll use less soy sauce next time but that is a personal preference. Read More
(9)
Rating: 1 stars
06/23/2011
I had to keep adding broth to make this come out like a soup but in spite of this it turned out more like a rice soup rather than a mushroom soup--which was not what I was aiming for. I ended up just spooning this over some plain rice for flavor but this certainly was not the original plan. Wouldn't bother with this recipe again. Read More
(3)
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