Wild mushroom and Brown Rice Soup

15 45 210
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Wild mushroom and Brown Rice Soup
Health Highlights


29 gm Shiitake mushroom, dried (sliced)
6 cup Vegetable stock/broth, gluten-free
2 tbsp Butter, salted (or unsalted, if that's your thing)
1 large Yellow onion (finely diced)
2 clove(s) Garlic (minced)
3 sprig Thyme, fresh (or 1 TBSP of dried)
1 leaf Bay leaf
1 cup Brown rice, long-grain, cooked
1 tbsp Sherry vinegar
1 tbsp Parsley, Italian, fresh (for garnish, chopped )
90 gm Oyster mushroom
90 gm Cremini (Italian) mushroom
90 gm Portobello mushroom
90 gm Enoki mushroom
90 gm Shiitake mushrooms, raw


1. In a small saucepan, combine the dried shiitake mushrooms and 1 cup of the broth, bring to a boil, then remove from heat and let sit for 10 minutes.

2. In a large pot over medium heat, warm the butter and oil.

3. Add the onion and garlic and saute until the onions are translucent and fragrant, 3 to 4 minutes

4. Add the mixed fresh mushrooms, thyme, and bay leaf, cook until the mushrooms are soft and starting to release their liquid, about 6 minutes

5. Add the soaked shiitake mushrooms, then strain and add their soaking liquid, then add the remaining 5 cups of broth and the rice

6. Bring to a boil, then reduce the heat and simmer for 10 minutes.

7. Season to taste with salt and pepper

8. Remove and discard thyme sprigs and bay leaf

9. Stir in vinegar and garnish with the parsley just before serving.

Nutrition Facts

Per Portion

Calories 210
Calories from fat 64
Calories from saturated fat 36
Total Fat 7.1 g
Saturated Fat 4.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.8 g
Cholesterol 15.5 mg
Sodium 1127 mg
Potassium 748 mg
Total Carbohydrate 33 g
Dietary Fiber 5.0 g
Sugars 5.7 g
Protein 6.4 g

Dietary servings

Per Portion

Grain 0.5
Vegetables 3.2

Energy sources