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Cream of Mushroom Soup with Sprouted Rice

Creamy, satisfying and nourishing, perfect for cozy fall evenings.

Once you taste this rich and satisfying Cream of Mushroom Soup with Sprouted Rice, canned soup will be a thing of the past! If you’ve been around here a while, you’ll know we have a major soft spot for soup – it’s cozy, filling, versatile and easy to make. Here, we took classic cream of mushroom soup and added extra veggies and sprouted rice for a more substantial meal (you could even argue that it’s a stew). Sprouting improves taste, texture, digestibility and bioavailability of rice, and the sprouted rice also helps to thicken the soup. Everything gets cooked up together in one pot, making both cooking and cleaning a breeze. 

ingredient tips & substitutions

  • Mushrooms: we used cremini (brown) mushrooms, but portobello or even wild mushrooms would be great too! If you prefer smaller chunks of mushroom, dice them instead of slicing. 
  • Wine: a dry red wine gives the richest flavour (choose a wine you’d enjoy drinking), but a dry white wine would also be delicious. If you don’t want to use wine, you can just replace it with more broth or water. 
  • Butter: if making a vegan or dairy-free version, swap for vegan butter or a few tbsp of oil. 
  • Dried thyme & sage: you can also use fresh herbs, just add a bit more of each.
  • Cream/Milk: heavy cream will give the thickest, creamiest soup, but we also made it with whole milk and it was still creamy and delicious! We have not tried this recipe with any milk alternatives, but a thicker and neutral tasting option like cashew cream/milk should work well. 

recipe notes

  • This soup will thicken more as it sits, so you may need to add additional broth or water to leftovers. 
  • Store in an airtight container in the fridge for several days or freeze. 

Cream of Mushroom Soup with Sprouted Rice

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6

What You'll Need:

  • 1 cup Second Spring Sprouted Brown Rice (dry)
  • 1 large onion
  • 4 cloves garlic, minced
  • 1 heaping cup chopped celery (about 2-3 ribs)
  • 1 heaping cup chopped carrot (about 1-2 large carrots)
  • 9 cups (700g) sliced mushroom (we used cremini)
  • ¼ cup butter
  • ¾ cup dry red wine
  • 6 cups mushroom broth (or vegetable, chicken, bone broth etc.)
  • ¼ cup all purpose flour
  • 2 tsp dried thyme
  • 1 tsp rubbed sage
  • ½ tsp black pepper
  • 1 cup heavy cream, half & half or whole milk

How To Make It:

  • Chop onion, celery, carrot, mushroom and mince garlic.
  • In a large pot on medium heat, melt the butter and add onion, celery and carrot. Saute until onion is softened, stirring occasionally, about 5 minutes.
  • Add garlic, mushrooms, thyme, sage and black pepper to the pot and continue to saute until mushrooms are tender, about 2-3 minutes.
  • Sprinkle flour over the vegetables and stir to coat. Add red wine and cook until absorbed, about 1 minute.
  • Add sprouted rice and broth to the pot. Turn the heat to high until the mixture boils, then cover and simmer on med-low for 20-25 minutes.
  • Add the cream/milk to the soup and combine. Taste and season with additional salt and pepper if needed. Serve hot.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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