Mushroom Soup with Leeks and Rice (Gluten Free)
This mushroom soup will warm and nourish your body on a cold day. The recipe is fast and contains affordable and easy to find ingredients. I used cremini mushrooms because, in my opinion, they taste better than white button mushrooms. I added leeks, which are currently in season. Also, unlike most mushroom soups mine doesn’t contain flour or heavy cream. I used rice and yogurt to make it slightly thicker. The flavor of this mushroom soup is so unique. I would be so happy if anyone gives it a try and let me know how you like it.
Why should you make this mushroom soup?
Is there anything better than homemade soup on a cold day? I don’t think so. Home cooking is one of the best ways to show love and appreciation to your loved ones. I think that you can even involve the whole family in preparing this soup. This will be a fun and bonding experience.
This recipe is a complete meal because it contains vegetables, protein, dairy and fats. You can serve it as an appetizer or a main meal. To make it more of a main meal make a grilled cheese (or other) sandwich.
You will need about thirty minutes to prepare this soup. I had all the ingredients in my fridge and pantry already. Prep time involves some chopping, but cooking time is short. That is why I think that even a less experienced cook can make this recipe.
This soup is gluten free because rice doesn’t contain gluten. If you replace the chicken broth with water you can also make it vegetarian.
Ingredients for the Mushroom soup
- Butter and oil- I intentionally used butter and oil to sauté the leeks and shallots. If you use only butter it might burn and ruin the flavor of your soup.
- Leeks – milder and sweeter than onions. You can find them in the refrigerated, salad section on most grocery stores. They are is season now and I love adding them to soups and stews. I like their unique taste.
- Shallots – I like their mild taste. They could be expensive, so you can always replace them with onions.
- Rice – I used white Jasmine rice. You can use any rice that you like, but keep in mind that you have to adjust the cooking time. Different types of rice cook in different times.
- Cremini mushrooms (Baby Bella)- You can replace the cremini mushrooms with white button or mushrooms that you prefer.
- Chicken broth- for this recipe I used homemade chicken broth or stock. I usually make it with chicken carcass. You can read how i make it here.
- Yogurt – I use homemade, whole yogurt instead of cream for my soups. It adds some richness, thickness, and tanginess.
- Egg Yolk – traditionally added to most Bulgarian soups. I prefer using pasture raised eggs.
Helpful tips for making the mushroom soup
Wash the leeks very well. Sometimes there is a lot of dirt between the leaves. I peel the top leaves and rinse them under cold running water. Then I slice the leeks to rounds and I add them to a bowl of water. Toss them around in the water until the dirt falls at the bottom of the bowl. Drain the water through a colander and rinse one more time. You can pat them dry with a towel before adding them to the hot fat because they might splatter.
I wash the rice in a fine mesh strainer under a running water.
I do not wash the mushrooms. You can wipe them with a damp paper towel if there is some dirt on them. Do not use mushrooms that are soft and slimy.
The hardest step of making this soup is adding the yogurt and the egg yolk mixture to the soup at the end. This is a Bulgarian tradition that is called “zastroika”. We do this with almost every soup we prepare. It adds creaminess and flavor to the soup. If you dump the egg and yogurt mixture in the hot soup it will separate. You need to slowly warm it up. Add one tablespoon at a time of the hot broth to the egg and yogurt mixture and stir constantly. When the mixture is warm enough, I return it to the soup.
In every one of my recipes, I ask you to taste and adjust the flavors to your liking. That is why the salt and pepper are always to taste.
Store leftover soup in a pot with lid in the refrigerator for 3-4 days.
Mushroom Soup with Leeks and Rice
- 1 Tbsp butter
- 1 leek stalk washed and cut to rounds
- 1 shallot finely chopped
- ¼ cup white rice I used Jasmine rice
- 16 oz cremini mushrooms sliced thinly
- 6 cups chicken broth/stock I used homemade
- few sprigs of fresh thyme
- ¼ cup Plain or Greek yogurt whole is best
- 1 egg yolk
- salt and pepper to taste
- Start by prepping the vegetables. Wash and chop the leek stalk and the shallot. Slice the mushrooms thinly. Wash the rice.
- Place a soup pot on the stovetop and preheat to medium temperature.
- Add the butter and the oil to the pot. As soon as the butter is melted add the chopped leek, shallot and mushrooms. Cook for a minute by stirring frequently.
- Add the rice and season with salt and pepper to taste. Stir again.
- Pour the broth (water)to the pot and bring the heat up to high. Then add the thyme sprigs.
- As soon the soup is boiling reduce the heat to simmer. Then simmer with the lid on for 7-10 minutes or until the rice is cooked.
- Check for seasoning and adjust if needed. Turn off the heat and remove the pot from the stove. Remove the lid and use tongs to fish out the thyme sprigs.
- In a small bowl add the yogurt and the egg yolk. Use a fork to stir until combined. Then add about a ¼ cup of the soup broth in that bowl and stir. Add some more soup broth to the bowl and stir again. Finally add that mixture to the pot with the soup. Stir well.
- Right before serving top with fresh thyme leaves. Enjoy while it is still warm. Store leftover soup for 3-4 days in the fridge.