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Mushroom Vegetable Rice Soup – Cozy, Vegan & Delicious

Mushroom Vegetable Rice Soup in bowl
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This Creamy Mushroom Vegetable Rice Soup is cozy, hearty, and full of nourishing ingredients. Made in one pot and completely dairy-free, gluten-free, and vegan, it’s an easy and satisfying meal any night of the week.

Ingredients

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  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion (about 1/2 of a large or 1 small onion)
  • 2 cups diced carrots (about 2 medium carrots)
  • 1/2 cup diced celery (about 1 stalk)
  • 3–4 cloves garlic, minced
  • 1/2 tablespoon dried Italian herb seasoning
  • 1 pound cremini or button mushrooms, ends trimmed and sliced
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 cup white rice
  • 4 cups low-sodium vegetable broth
  • 15 ounces canned white beans, drained and rinsed (any variety: cannellini, navy, great northern)
  • 1–2 cups water
  • 2 cups loosely packed baby spinach, roughly chopped
  • 1–2 tablespoons lemon juice
  • Black pepper, to taste

Instructions

1. Add oil to a large Dutch oven or soup pot over medium-high heat. Once hot, add onion, carrots, and celery. Cook until onion begins to brown, about 2 minutes.

2. Add garlic and Italian seasoning. Cook for 1 minute more.

3. Add mushrooms and cook, stirring occasionally, until mushrooms are soft and most liquid has evaporated, about 5 minutes.

4. Season with 1 teaspoon sea salt, then stir in rice and vegetable broth. Scrape the bottom of the pot to release any browned bits.

5. Cover and bring to a simmer. Reduce heat and simmer until rice is soft, about 15 minutes.

6. While soup simmers, blend the white beans with 1 cup of water until smooth.

7. When rice is cooked, stir in the blended beans.

8. Add chopped spinach and cook until wilted. Stir in lemon juice.

9. Season with additional salt and black pepper to taste.

10. Serve warm. Cool leftovers completely before storing.

Notes

As the soup sits, the rice will absorb more liquid. Add the remaining water (or more) to adjust consistency as needed.

Reheat gently and re-season to taste after adding more liquid.

Store leftovers in the fridge for up to 3 days. This soup is perfect for meal prep and gets even better the next day.

Find it online: https://cookingwithramsay.com/mushroom-vegetable-rice-soup/