Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Full of mushrooms and parsnips, tasty and light. (Originally from Canadian Living, Light and Easy Cooking).

Ingredients Nutrition

Directions

  1. In a large saucepan, heat oil over medium high heat.
  2. Add mushrooms, parsnip, onion, garlic and rice.
  3. Cook stirring for about 5 minutes or until onion is softened but not browned.
  4. Stir in stock and simmer, uncovered for 35-45 minutes or until rice is tender.
  5. Season with salt and pepper to taste.
Most Helpful

5 5

Yum! This is a really good soup! It has a great beefy flavor. I used canned beef broth, white rice instead of basmati, and I added some parsley flakes. Thanks for the great recipe!

4 5

this is very tasty and produced a thick soup . I used button and baby bella mushrooms and added some thyme. i think the cooking time may be a bit too long, as my rice became mushy and next time i would cook the rice separately and at it to the soup at the end.

4 5

MMMMMMMM.... Yummy! Very simple, very tasty. I love the fact that it's almost fat-free. Thanks!