With mushrooms, rice, and a little bit of sherry and milk, this homemade cream of mushroom soup is easy and comforting. Swiss-Parmesan toast completes the meal!
When I started writing this blog, we didn’t eat much meat. It saved us a lot of money and I was way more creative with my recipes. Over time, we started to eat more meat. I’m fine with that, but I’m always looking for meatless meals to incorporate into our weekly meal plans, and this mushroom soup, which originated back in the very early days of this blog, is a great specimen for just such a purpose.
I love a good mushroom soup, but it seems that most of the scratch-made recipes that I have found are for more of a mushroom “bisque” that is better suited for an appetizer (i.e. not very filling). I’ve been making my own “cream of mushroom soup” to use in recipes (instead of canned soup) for years now, but, of course, that soup is much thicker than anything I would eat as a meal. With rice, lots of mushrooms, sherry, and milk, this cream of mushroom soup is creamy and thick. Swiss-Parmesan toast not only amps up the flavor, but it makes this meal even more filling.
Don’t let the cook time on this cream of mushroom soup scare you. The rice takes a long time to cook, so most of the cook time is actually hands off. If you are in a hurry, you can definitely use quicker cooking white rice or use instant brown rice. Whatever you need to do to make this an easy meal to get on your table. Really, this comes together quickly and easily, and the flavors meld together so quickly that this doesn’t require the standing and stirring that a lot of soups do. It’s simple comfort food that’s perfect for a cold January night.
Cream of mushroom soup with Swiss-Parmesan toast deserves a place in your next meal plan!
Shared on Meal Plan Monday on Southern Bite and Weekend Potluck on The Country Cook.
Yield: 4-6 servings
15 minPrep Time:
1 hrCook Time:
1 hr, 15 Total Time:
- 1 cup brown and wild rice mix
- 1-ounce package dried mushrooms
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 8-ounce package cremini (baby portabello) mushrooms, wiped clean and quartered
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour, divided
- 1/2 cup dry sherry
- 2 cups chicken broth
- 1/2 cup milk
- salt and pepper, to taste
- 4 slices crusty bread
- 1 cup Swiss or Gruyere cheese, grated
- 1/2 cup Parmesan cheese, finely grated
- Cook rice according to package directions. Place dried mushrooms in a large bowl and cover with 2 cups hot water.
- In a large Dutch oven, heat the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the cremini mushrooms and cook until almost softened, another 3-5 minutes.
- Add the butter to the pan and stir to melt. Add 2 tablespoons of the flour and cook for about 1 minute. Stir in the sherry until incorporated, then add the chicken broth.
- Drain the dried mushrooms and add the soaking liquid to the soup pot. Bring to a simmer and cook for about 5 minutes. Chop the dried mushrooms and add them to the pot.
- In a small bowl, whisk together the remaining flour and the milk until smooth and well-combined. Add to the soup and bring to a simmer. Cook until thickened. Stir in the cooked rice. Salt and pepper to taste. Serve with Swiss-Parmesan toast.
- To make the Swiss-Parmesan toast, turn on the broiler to Low. Place the bread slices on a baking sheet and divide the cheeses evenly among the slices. Broil until the cheese is melted and the cheese and bread are lightly browned. Serve immediately with the soup.
To make this soup vegetarian, substitute vegetable broth for the chicken broth.
Janet stern says
Mary // Chattavore says
Mary // Chattavore says