Exotic Mushroom & Rice Soup

Mushroom & Rice Soup
  • 4 servings
  • 10 mins to prepare
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  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stick celery, finely sliced
  • 2 cloves of garlic, mined
  • 500g mushrooms (we used a variety)
  • 250ml dry white wine
  • 1/2 cup of brown rice
  • 1 tsp paprika
  • Handful of fresh thyme
  • To serve
  • Crème fraîche
  • Fresh parsley



  1. Heat the olive oil in a pan and sauté the onion, carrot and celery for
    2-3 minutes until soft.
  2. Add the garlic and mushrooms (reserve a few for garnish) and cook for a further 2 minutes.
  3. Then add the wine and fresh thyme and simmer for 10 minutes.
  4. Add the rice, paprika and the stock and simmer for a further 20 minutes.
  5. Serve with some crusty bread, a dollop of crème fraîche and a sprig of parsley.

Chef’s tip

Try to avoid stirring the mushrooms too much in the pan as this can make them chewy and bland.