Skip to main content
Epicurious

Mushroom Soup

Here is a quick way to make a delicious, intensely flavored mushroom soup that isn’t too rich, because it is thickened with cooked rice rather than cream.

Ingredients

About 1 tablespoon dried porcini and/or other dried mushroom
1 tablespoon butter
1 small shallot (or 1/2 large one), chopped fine
4 medium fresh mushrooms, roughly chopped
Salt
1 cup or more chicken stock (page 81), or part stock and part water
1/4 cup cooked rice
A scattering of chopped fresh parsley and/or chives and tarragon

Preparation

  1. Step 1

    Soak the dried mushroom in 1/4 cup warm water for 20 minutes.

    Step 2

    Melt the butter in a small pot, and sauté the shallot gently for a minute. Add the fresh mushrooms and the dried, squeezing out the draining water (save it). Sprinkle a little salt on top, and sauté, stirring now and then, for a few minutes. Pour in the chicken stock, the mushroom soaking liquid, and the rice, and cook gently for 10 minutes. Taste, and correct the seasoning. Purée in a food processor or blender or use an immersion blender until you have a relatively smooth soup. Pour into a warm bowl, and sprinkle fresh herbs on top.

The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved. Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
TagsSoupSoup/StewMushroomVegetableShallotRiceRice & GrainsStarterDinnerGluten FreeNut FreeEasyFood ProcessorBlenderCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.