Oven roasted mushrooms gives this rich soup a deep concentrated mushroom flavor.

Prep Time :10 Minutes
Cook Time : 30 Minutes
Total Time : 40 Minutes
Yield : 6


  • Use a medley of mushrooms, such white, brown, oyster, Portobello, and shiitake, if desired.


  • 1 pkg (7 oz) Casbah® Rice Pilaf
  • 1 lb sliced mushrooms
  • 2 tbsp olive oil
  • 1/2 tsp each salt and pepper, divided
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 clove garlic, minced
  • 1 tbsp finely chopped fresh thyme
  • 4 cups reduced sodium chicken broth
  • 1 cup water
  • 1/2 cup 35% heavy cream
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped chives


  1. Preheat oven to 425˚F. Prepare rice pilaf according to package directions.
  2. Meanwhile, toss together mushrooms, olive oil, salt and pepper. Arrange on parchment paper-lined baking sheet in a single layer. Roast for 15 to 20 minutes or until golden brown. Reserve 1/2 cup for garnishing.
  3. Melt butter in large saucepan set over medium heat. Cook onion, leeks, garlic, and thyme for 5 minutes or until very tender. Stir in broth and water. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  4. Stir in the remaining mushrooms. Cook for 5 minutes or until very tender. Using a blender, puree until smooth. Stir in the cream and rice; heat through. Stir in lemon juice and chives.
  5. Divide soup among bowls. Garnish with reserved mushrooms.
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