Chef Rick’s Magic Mushroom Soup

Don’t worry…it only TASTES magical!!! I usually double this recipe. It freezes well and can make life simpler some night when you don’t feel like cooking but want something really yummy. Of course homemade vegetable soup stock is best. But there are many very good organic bouillon cubes that will work fine also.


First let me just say…it’s highly unlike you could put too many mushrooms in this. Don’t be afraid to put your mark on the recipe.

1 1/2 lbs. crimini mushrooms sliced
1/2 lb. shitake mushrooms (or more if you can afford it!) sliced
1/2 lb. oyster mushrooms
(or any exotic choice you want to make…more shitakes perhaps) sliced
3 tbsp. extra virgin olive oil
2 cups onion chopped
3 stalks celery chopped
5 or 6 cups vegetable soup stock (or H2O if you have none…use a bouillon cube!!!)
3 tbsp. Tamari Sauce
1/2-cup long grain rice (more if you want it extra thick…just don’t go crazy!)
1 1/4 cups Half and Half
Salt to taste (I use about 1 teaspoon)
Lots and lots of fresh ground pepper

I always set aside about 1/2 lb. or so of a combination of sliced crimini and shitake mushrooms to sauté and put in just before serving.

1). Put the oil in a large saucepan (too BIG is always better than too SMALL!). Add mushrooms, onion and celery. Heat on high covered until you hear it “sizzle”. Turn down heat so that everything simmers. Continue for about ten minutes shaking the pan on occasion to “sweat” the ingredients.

2) Add stock (or water with bouillon), Tamari Sauce, rice, and seasoning. Bring to a boil, cover and heat on a low simmer for about 20 minutes or until the rice and vegetables are tender.

3) Strain everything, setting aside the stock and puree until creamy in a food processor. (I suppose you could use a blender…but it more than likely will make you angry enough to go buy a processor. And you might be able to use a hand held puree tool if it’s powerful enough. But with the rice I’m not sure. You try it and let me know how it goes okay? As messy as it is I’ll stick with a food processor.) Combine everything together back in the original pan. (I told you to use a BIG one!)

4) Stir in the Half and Half…gently bring to a boil and check the seasoning. (Add more fresh ground pepper!) Sauté mushroom pieces in a tbsp of olive oil while you wait for the boil. Lower heat and add mushroom pieces.
Serve and impress.