Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you're done cooking.
This is such a great recipe! I am not proficient in making soups, but this made a great soup with the modifications I had to make. I couldn’t find wild rice other than Rice-a-Roni’s version unless I wanted to pay $10. So I used Rice-a-Roni but didn’t add any salt or pepper as it has a seasoning pack. I also used Bella mushrooms as I thought white button mushrooms might break down too much. I also mistakenly used 3 T. instead of 3 t. Of lemon juice. But crazy enough, it wasn’t to sour or tart. I actually really liked the broth when tasting it before serving. I also used Half and Half because my grocery store only had large bottles of Heavy Cream (this was just after Thanksgiving). Overall, a beautiful recipe!
Really liked this recipe! Never made a soup like this before and it wasn't even that hard. I would do it without the pepper, or add to taste afterwards, same with the salt, depending on what broth you use. Start by cooking the rice! It takes 45 minutes.
Nice!
