Wild Mushroom and Rice Soup

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Cook time


This creamy soup is a classic recipe that is hearty, healthy, and sure to fill you up. Switch up the flavour by using different types of mushrooms.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • ¾ cup Wild Sunwhite Medium Grain Rice

  • 4 cup Mushrooms (diced)

  • 1 cup White Onion (diced)

  • 2 clove Garlic (minced)

  • 2 tbsp Butter Or Oil

  • 1 tsp Dried Parsley (dried)

  • 5½ cup Vegetable Broth

  • 1¾ cup Coconut Milk

  • Salt & Pepper (to taste)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Wild Mushroom and Rice Soup


  • Let's start by giving our Sunwhite Medium Grain Rice a refreshing rinse and a quick soak in cold water for 15-30 minutes.

  • While the rice is getting cozy in the water, let's chop and prep our veggies. Thinly slice the mushrooms (and trim the stems if you prefer) and finely dice the onions.

  • It's time to get cooking. Add a dollop of butter to a large soup pot and heat it up. Once melted, throw in the onions, garlic, and mushrooms. Sauté to perfection for 15 minutes until they're crispy and golden brown, stirring often.

  • Now, let's add some seasoning to spice things up! Mix in some parsley, salt, and pepper, and then pour in the vegetable broth, strained rice, and creamy coconut milk. Give everything a good stir.

  • Bring the soup to a boil, and then turn down the heat to a simmer. Let it cook, covered, for 20 minutes.

  • After 20 minutes, take off the lid, give the soup a stir, and let it simmer for another 15-20 minutes until the rice is fully cooked.

  • Take the pot off the heat and let it sit for 5 minutes to thicken up and develop even more flavor.

    1. Serve this delicious soup with some garlicky toasted bread on the side.

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