Creamy Mushroom & Rice Soup

1st January 2021

Creamy, Mushroom & Wild Rice Soup, With Fresh Thyme, Black Pepper & Yogurt swirl, dairy free.

This recipe came to life after a long dog walk on a cold winters day. The wind was bitter and Jordan and I had made no plans for lunch. I looked in the fridge and saw various veg including a pack of mushrooms, carrots and leeks and I thought soup would be the perfect warming post walk lunch. Ready in under 30 minutes, it didn’t take long for me to whip this up, luckily we’d made a sourdough loaf only the day before so it was meant to be.

This recipe really couldn’t be simpler! Let’s talk through the ingredients…

  • Leeks, you could use any kind of onion if you prefer, I had a leek that needed using up!
  • Carrots, again I had these in my fridge already, they add a little sweetness as well as helping thicken the texture when it’s blended, this can be subbed for a small potato (100g) if preferred.
  • Mushrooms, I used closed cup, but any variety will work, up to the same weight.
  • Vegetable stock, the base of all soups!
  • Unsweetened almond milk, I like to use milk in my creamier soups, it adds more depth of flavour too, but alternatively add more water to your stock if preferred
  • Cooked rice, I used a microwave basmati rice pouch for ease as I wanted a quick lunch, but you can pre cook any rice variety before hand to use in this recipe.
  • Nutritional yeast or parmesan. This adds a subtle ‘cheesy’ flavour.

I recently purchased my stick blender and I’ve been in love ever since, it’s so versatile and makes short work of blending soups! I’ve included my affliate link below taking you straight to the same one I puchased. (It doesn’t affect the price you pay, but helps me give you free recipes).

Do let me know if you give this a try. Leave a comment below, I would love to hear from you.

Creamy Mushroom & Rice Soup

Recipe by Sarah's Healthy KitchenCourse: LunchDifficulty: Easy


Prep time


Cooking time





Creamy, Mushroom & Wild Rice Soup, With Fresh Thyme, Black Pepper & Yogurt swirl, dairy free.


  • 10g butter, dairy free

  • 1 leek, sliced

  • 2 small carrots, sliced

  • 250g closed cup mushrooms, chopped

  • 2 garlic cloves, minced

  • 1 tsp dried thyme

  • 300ml unsweetened almond milk

  • 300ml vegetable stock (made with 1 stock cube)

  • 1 tbsp of nutritional yeast or parmesan

  • 1 x 250g pouch of microwave basmati rice

  • To serve, fresh thyme, black pepper and yogurt


  • Add the butter to a large saucepan over a medium heat. Once hot, add the sliced leeks, carrots and mushrooms and sauté for 7-10 minutes until soft and cooked.
  • Add the minced garlic and dried thyme and cook for a further minutes, before adding the milk and stock.
  • Bring to a simmer for 5-10 minutes, during the last 2-3 minutes add half the rice pouch and nutritional yeast/parmesan if using, stir to combine.
  • Use a stick blender to blitz the soup until smooth. Once smooth, tip in the remaining rice, and stir through. Pour into serving bowls and serve with fresh thyme leaves, freshly ground black pepper and a swirl of yogurt.


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