How to make Mushroom Soup. This is a rich, creamy meal that is easily made in less than 30 minutes but has an amazing depth of flavor! Using a shortcut gets this on the table quickly and makes delicious homemade meal your family will enjoy!
Busy days, busy nights? Yep, same thing here too! The weekend was quiet, we did some yard work and I went for a run on Sunday morning. The important was to figure out what to make for dinner without having to go to the store.
You have days like that right?
I also appreciate being able to reach into the pantry and root thru the vegetable drawer and find everything I need to make an easy, delicious meal.
Grocery List for How to make Mushroom Soup with Risotto
- mushrooms
- carrots
- onions
- arborio rice
- cream of mushroom soup
- vegetable stock
- parmesan cheese
Here's why you're going to love this soup; it has a deep depth of flavor without taking hours and hours to make.
All you need for this meal is the patience to stand at the stove & stir occasionally!
And that shortcut I talked about? Your pantry staple cream of mushroom soup. It adds a big punch of flavor and a slow cooked taste!
In fact it's so easy to make, your kids could help you in the kitchen. It's delicious enough that everyone will come back for more. Simmering for only 20 minutes cooks the rice perfectly and the vegetables are tender and delicious. It's an excellent contrast of textures and flavors.
Is there a healthy mushroom soup?
- Be sure to read the labels when you're purchasing pantry staples. You can find great value with the store brands but watch the fat and sodium levels. Often times less expensive options are not the healthiest brands.
How do you make soup thicker?
This soup doesn't need flour or cornstarch to thicken it as stirring the rice during the cooking process releases the starch which thickens the soup!
How to make Mushroom Soup -
- Pour vegetable stock, mushroom soup and water into a medium sauce pan. Place over medium heat, stir well to combine and bring to a simmer.
- Chop onions, mushrooms, carrots and garlic.
- Place a second stockpot over medium heat. Add the butter and olive oil, add the onions, mushrooms and carrots. Season well. Sauté over medium heat for five minutes to soften the vegetables.
- Add the garlic and rice and sauté. Stir the rice, coating all the grains of rice evenly with the butter and oil.
- Add the wine to deglaze the pan while continuing to stir the vegetables and rice.
- When the liquid begins to evaporate, start adding in the stock, 2-3 ladles at a time. Keep the rice mixture at a light bubble and stir it constantly. Stirring it will release the starches in the rice and thicken the soup. Every time it looks like the liquid is nearly absorbed, add a couple more ladles of stock.
- Add the remaining liquid. It will take 18-20 minutes for the rice to be done.
- Finish by adding in the parmesan cheese and if desired a sprinkle of parsley
- When the final liquid is added, you'll have a rich, thick, creamy soup without the cream! From start to finish this delicious homemade Mushroom Soup is done in just 30 minutes!
Click the link above to get all of my tips and tricks to make the BEST soups and stews at home!
For this recipe you need just a bit of wine. No one wants to open a bottle just for ¼ cup so.... When you have just a bit of leftover wine, pour it into ice cube trays, freeze and after frozen remove and store in ziplock bags. That way you'll have it when you need it!
Deb Clark
If you're looking for more great soup recipes, here are a few of my favorites!
- Sausage and Okra Stew Recipe
- Homemade French Onion Soup
- Navy Bean Soup with Ham
- 30 Minute Vegetable Lentil Soup
- Chicken and Dumpling Soup Recipe
Love this recipe? Be sure to leave a comment below with a five star rating! I'd love to hear what you think of this recipe!
How to make Mushroom Soup
How to make Mushroom Soup with Risotto
Ingredients
- 1 cup onion chopped
- 1 cup carrots peeled and diced
- 1 clove garlic finely minced
- 2 cup sliced mushrooms
- ½ cup Arborio rice
- ¼ cup dry white wine
- 4 cups vegetable stock
- 1 can cream of mushroom soup
- 2 cup water
- ½ cup shredded parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 teaspoons butter
- 2 teaspoons olive oil
Instructions
- Pour vegetable stock, mushroom soup and water into a medium sauce pan. Place over medium heat, stir well to combine and bring to a simmer.
- Chop onions, mushrooms, carrots and garlic.
- Place an additional stockpot over medium heat. Add the butter and olive oil, when bubbly add the onions, mushrooms and carrots. Season with salt, pepper and red pepper flakes. Sauté over medium heat for five minutes to soften the vegetables.
- Add the garlic and Arborio rice and sauté for another minute. Stir the rice, coating all the grains of rice evenly with the butter and oil.
- Add the wine to deglaze the pan while continuing to stir the vegetables and rice. When the liquid begins to evaporate, start adding in the stock, 2-3 ladles at a time. You'll want to keep the rice mixture at a light bubble and stir it constantly. Stirring it will release the starches in the rice and thicken the soup. Every time it looks like the liquid is nearly absorbed, add a couple more ladles of stock, about every 4-5 minutes. Finish by adding in the remaining liquid. It will take 18-20 minutes for the rice to be done.
- Finish by adding in the parmesan cheese and if desired a sprinkle of parsley
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Nutrition
Love mushroom soup? Here are a few more recipes to enjoy!
Homemade Cream of Mixed Mushroom Soup - Striped Spatula
Mushroom Soup - Life Currents
Mushroom Soup - Bowl Me Over
Deanna
I adore MUSHROOM SOUP! It is my favorite! This soup looks amazing!
Bowl Me Over
Thank you Deanna, I hope you give it it a try!
Jennifer Stewart
Once Brooks gets off his Paleo for at least a week then I am definitely going to make this for him! He loves mushrooms and since I don't really eat them he doesn't get them as often as he would like.
Bowl Me Over
It will be a perfect soup for him to enjoy Jennifer - freezes well too if you want to keep some for later since the whole family isn't into mushrooms.!
Ashlyn
I love soup no matter what time of year it is.You have the best soup recipes and I know this one is a winner! It looks amazing!
Bowl Me Over
Thanks Ashlyn - soup is my jam! 😀 I hope you give this a try!!
Lisa@Lisa's Dinnertime Dish
I love that you turned risotto into soup! It looks so rich and delicious and any recipe that involves mushrooms is sure to be a favorite of mine!
Bowl Me Over
Rich and delicious, that's for sure! Thank you Lisa, I appreciate you stopping by!
Michaela Kenkel
You had me at mushroom. This soup is incredible!! We loved it!
Bowl Me Over
Awesome, I'm so happy this is a meal you enjoyed! Thanks for swinging back and letting me know Michaela!
michele
Nothing beats a homemade soup and with all the amazing mushrooms at the farmers market this one will make an appearance at our house very soon.
Bowl Me Over
Thank you Michele!
Angela
How perfect is this soup?! We are having a very rainy sunday and this looks so good right now! Great flavors developed and that wine to deglaze is perfect!
Bowl Me Over
That little splash of wine makes all of the difference, right? Thank you Angela and thank you for stopping by!
Sandra Shaffer
This soup is making my mouth water! We live on the Coast so we enjoy soup all year long. This one is going to be on our menu rotation!
Bowl Me Over
Fantastic! You'll enjoy this soup, hearty but light it's a great combination!
Dan from Platter Talk
Thanks for another excellent recipe and once again, I lost my breath when I saw the first photo and read the words "depth of flavor" as this is exactly what my mind was fantasizing over. Your points about label reading are so well taken, and spot on. Thanks for another wonderful recipe, I'm bookmarking this beauty!
Bowl Me Over
Wonderful, I hope it's a meal you enjoy - thanks Dan!
Lois
Soup is always so good. I love it. This is a sturdy good soup. Makes a wonderful meal.
Bowl Me Over
You know what I always say, soup is good food!