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


  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

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!

Shellbelle October 13, 2003

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.

chia April 20, 2004

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

Tal #2 March 21, 2005

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