This is a recipe for easy mushroom soup that also healthy and luxurious. This Country Mushroom Soup with Brown Rice is a great dinner idea. The secret weapon that brings this brothy, earthy soup to stardom is adding sherry to the broth. It’s a great partner for the simple seasoning of thyme.
How did it happen? Yes, it’s six degrees out right now, but I’m not blaming the deep freeze weather for our sudden glut of soup.
We’ve eaten soup every day this week, for lunch, for dinner. Then it dawned on me, this Country Mushroom Soup ended up to be the gateway drug.
As soon as we finished the pot, we wanted more soup. Which then led to a bowl of Mulligatawny, And I’m already planning to make this White Bean and Ham Tortellini Soup.
But I’m not worried at all, we can quit anytime we want.
Adding Sherry To Soup For Flavor
The secret weapon that brings this brothy, earthy soup to stardom is the Sherry. It elevates the level to fragrant, luxurious and wonderfully slurp worthy.
Sherry is a fortified wine and produced in Jarez, Spain. Fortification means that a neutral spirit has been added to wine either during or after the fermentation process. With sherry, it’s added after.
Fortification gives wine more complexity, a higher alcohol content and a little goes a long way in a recipe. Just a small amount will add great flavor and depth.
Sherry elevates a recipe with it’s nutty flavor and smoky back notes. Don’t hesitate to experiment. It works beautifully with mushrooms, shrimp, crab, or poultry.
So think outside that white wine box when using wine for cooking. Drizzle a little sherry to make something delicious even that more special.
Easy Mushroom Soup with Brown Rice
I hope you give this easy mushroom soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite mushroom soup recipe, let me know, I’d love to give it a try.
More Healthy Soup Recipes
- Roast Turkey Lentil Barley Soup
- Ginger Lemon Chicken Soup
- Vegetarian Tortilla Soup
- Spicy Turmeric Lentil Soup Recipe
- Mushroom Soup with Wild Rice
Country Mushroom Soup
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion rough chopped
- 1 pound button mushrooms wiped clean and sliced
- 1 Tablespoon fresh thyme leaves
- 1/3 cup brown rice
- 7 cups chicken broth
- 1/4 cup dry Sherry
- Salt and pepper to taste
Instructions
- Over medium high heat, heat a dutch oven until just getting hot. Add butter and olive oil. When oil mixture is hot, add onion and brown rice. Toast the onion and rice stirring constantly, about 5 – 6 minutes. Turn the heat down to medium and add the mushrooms. Cook until just browned. About 5 minutes more. Stirring frequently. Add broth and thyme and simmer covered about 25 minutes or until rice is tender.
- Stir in Sherry and season with salt and pepper. Simmer on low uncovered for 10 minutes.
Nutrition
Country Mushroom Soup …It’s what’s for Dinner.
Looking to pad that mushroom soup recipe database? Take a look at:
Mushroom Tortilla Soup with Chipotle Chile and Goat Cheese
I love mushroom soup!! I haven’t tried it with rice though, looks good!
I love using rice in soups as a thickener, it’s such a good trick. I haven’t used sherry in my mushroom soup before though and now I feel I must give this a try!
Mmm soup!! 🙂 It’s so cold out right now, this is exactly what I need!!
I love mushrooms, they are very underrated. This soup looks perfect for the cold weather.
I love mushrooms! Yum!
I really love mushroom soup, but I’ve never tried adding rice to the soup before! What a great way to bump it up to a meal all on its own.
I find myself making a lot of soups this time of year. This looks very tasty.
OK. Beautifully done and photographed. I’m trying this recipe out this weekend!!!
I LOVE eating soup in the winter, but can you believe I’ve never one tried mushroom soup? I think I’ve got a bottle of sherry in the back of the cupboard, so I can’t wait to give this a try!
Mushrooms are one of my favorite foods! Love this soup, thank you for sharing it with us!
I love all things with mushrooms! Cooking the rice in the broth is a great idea! I don’t think that we need soup today! Gosh it’s warm out already!
Could I be that lucky to have stumbled upon such a wonderful looking soup that’s easy to prepare? Oh, Lea Ann, please tell me I’m not dreaming. 😉
Pinching you! 🙂 Happy New Year Adam.
Hi Lea Ann
Happy New Year!
Your Country Mushroom Soup looks perfect for these frigid winter days and very delicious!
Yay for our warm up today. Happy New year to you Pat.