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Rich Red Rice Soup

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Melt butter, cook mushrooms and onions, toss in red rice, water, and the tomato paste. Simmer till tender, mix in cream, add spices, and serve this warm delight with crusty bread on a chilly evening.
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Ranah
Updated on Sat, 12 Apr 2025 14:49:20 GMT
A comforting bowl of mushroom and rice soup. Pin it
A comforting bowl of mushroom and rice soup. | tastycoock.com

Turn ordinary ingredients into a classy French soup with special Camargue red rice and various wild mushrooms. This dish brings together earthy fungus flavors and crunchy red grains in a smooth, fragrant soup that's both homey and fancy. Every bite gives you just the right mix of hearty grains and deep mushroom taste.

While traveling around southern France tasting local foods, I stumbled on this amazing combo that uses regional stuff to make an incredible soup that's both comforting and sophisticated.

Key Ingredients

  • Camargue red rice: Adds a wonderful nutty taste
  • Mixed mushrooms: Give layers of flavor
  • Quality olive oil: Brings out Mediterranean vibes
  • Fresh herbs: Add amazing smells
  • Italian cooking cream: Makes everything smooth

Cooking Steps

Start With Flavor
  • Cook onions in olive oil until they're soft and smell great.
Add The Fungi
  • Toss in mixed mushrooms and cook until they get juicy and flavorful.
Mix In Grains
  • Throw in red rice with tomato paste and water.
Let It Blend
  • Cook slowly until rice gets soft and flavors come together.
Make It Creamy
  • Add cooking cream and warm everything up slowly.
Get Tastes Right
  • Mix in spices and herbs until everything tastes balanced.
Finish It Off
  • Sprinkle fresh parsley on top and serve hot.

My grandma from France always told me that good mushroom soup needs different kinds of mushrooms - each type brings something special to your bowl.

A tasty bowl of French red rice and mushroom soup, creamy and filled with various mushrooms and spices. Pin it
A tasty bowl of French red rice and mushroom soup, creamy and filled with various mushrooms and spices. | tastycoock.com

Ways To Enjoy

Make this soup part of a full French meal with some crusty bread and fresh salads. Serve it in nice bowls with herb sprinkles and a drizzle of good olive oil on top. Maybe put out some black pepper and sea salt for folks to add themselves. For fancy dinners, drink some white Burgundy wine alongside it.

Fun Twists

Switch up this flexible soup by trying different mushroom mixes. Add porcini for stronger taste, or fresh morels when you can find them. Make it lighter with half-and-half instead of full cream, or pour in some white wine for extra flavor. For special moments, add a few drops of truffle oil on top.

Keeping It Fresh

Keep your soup tasting great by storing it right. Put it in sealed containers in the fridge for up to three days, and add new herbs when you warm it up. For longer keeping, freeze it without the cream for up to two months. When you're ready to eat it, warm it slowly, stir in fresh cream, and check if it needs more salt or pepper.

A soup bowl filled with mushrooms and rice. Pin it
A soup bowl filled with mushrooms and rice. | tastycoock.com

Final Thoughts

This red rice and mushroom soup from France has become my go-to when I want comfort food that feels fancy. It's easy to make, but paying attention to cooking details creates an amazing soup that honors both French and Mediterranean cooking. Just remember, good ingredients and proper cooking will make it turn out great every time.

Frequently Asked Questions

→ Can I use fresh mushrooms instead of frozen?
Definitely! Just slice fresh mushrooms before cooking.
→ What can I substitute for Camargue red rice?
Brown or wild rice makes a great alternative with similar texture.
→ How do I store leftovers?
Keep it in a sealed container in the fridge for up to three days. Reheat gently on the stovetop.
→ Can I freeze this soup?
Yes, portion it out and freeze for up to three months. Thaw in the fridge before reheating.
→ What can I serve with this soup?
Pair it with a fresh salad, garlic bread, or crusty rolls for a complete meal.

French Red Mushroom Soup

Creamy soup loaded with Camargue red rice, oyster, shiitake, Nameko, and ceps mushrooms. Smooth, savory, and perfectly spiced.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes


Difficulty: Intermediate

Cuisine: European, French

Yield: 8 Servings (8 bowls)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Key Components

01 ½ cup of Camargue red rice
02 1 heaping tablespoon of tomato paste
03 1.5 liters (or as needed) of water for the soup
04 100 ml of crème fraiche or cooking cream
05 1 red onion (large), finely chopped
06 300 grams of mixed mushrooms (ceps, shiitake, oyster, Nameko)
07 3 tablespoons of olive oil

→ Seasonings

08 1 tablespoon of cumin powder
09 2 tablespoons of finely chopped parsley
10 1 teaspoon of sweet paprika
11 A pinch of nutmeg
12 1 tablespoon of dried mint
13 Sea salt and black pepper, as much as you like

Instructions

Step 01

Warm the olive oil in a deep soup pan over medium heat. Toss in the chopped onion and cook until it turns golden. Add the mushrooms and stir for a few minutes until they soften up.

Step 02

Stir the rice into the pot, followed by the water (adjust the amount based on the thickness you want) and the tomato paste. Let it all come to a boil. Lower the heat, cover, and let it cook gently for 40–45 minutes, or until the rice is done.

Step 03

When the rice is ready, take the pot off the heat. Stir the crème fraiche or cooking cream into the hot soup until it is well blended. Let it simmer again for another couple of minutes on low heat before taking it off the stove.

Step 04

Sprinkle in parsley, cumin, nutmeg, mint, sweet paprika, and a good amount of salt and pepper. Give the soup a gentle final stir, then ladle it into bowls and enjoy with some crusty bread.

Notes

  1. Use frozen mushrooms straight from the freezer—there’s no need to thaw them first.
  2. Get a creamier taste by using heavy cream instead of cooking cream or crème fraiche.
  3. Want a thicker soup? Use less water. Thinner? Add more water until it’s just right for you.

Tools You'll Need

  • Chopping board
  • Sharp knife
  • Big soup pot with a lid
  • Spatula or wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This dish will be gluten-free if all the ingredients you choose don’t contain gluten.
  • Switch to a dairy-free cream alternative to make this meal dairy-free.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 10 g
  • Total Carbohydrate: 35 g
  • Protein: 6 g