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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.

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