This one-pot meal combines the heartiness of brown rice with the rich, creamy depth of mushroom soup. It’s a vegetarian dish that delivers pure comfort with minimal effort.
Simple ingredients and a streamlined process ensure a satisfying, flavorful result every time. The rice absorbs the savory broth, creating a dish that’s both filling and deeply comforting.
Ingredients for Brown Rice and Cream of Mushroom Soup
A handful of pantry staples and fresh additions create this creamy one-pot vegetarian comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice 🍚 | 1 ½ cups | Long-grain, uncooked, rinsed |
| Cream of Mushroom Soup 🍲 | 2 cans | 10.5 oz size each, vegetarian |
| Vegetable Broth 🥕 | 2 ½ cups | Low-sodium preferred for balance |
| Mushrooms 🍄 | 8 oz | Cremini or white, sliced |
| Onion 🧅 | 1 whole | Yellow or white, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Peeled and minced |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| Milk 🥛 | ½ cup | Whole or 2% for creaminess |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening if needed |
| Sour Cream 🥣 | ¼ cup | For garnish, optional |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Or to taste for seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for depth |
The cream of mushroom soup is the foundation here. Campbell’s Vegetarian Cream of Mushroom is a reliable choice, but Imagine Foods offers an organic option. For the rice, long-grain brown rice holds up best—avoid instant or pre-cooked. Vegetable broth should be robust; Better Than Bouillon makes a concentrated paste that’s easy to adjust. Fresh mushrooms add texture, but canned work in a pinch (drain well).
No cream of mushroom? Cream of celery or chicken (vegetarian version) can substitute. For dairy-free, use coconut milk plus mushroom broth. Out of fresh mushrooms? Rehydrated dried porcini add intense flavor. The sour cream garnish is optional—Greek yogurt works too. If the mixture seems thin, a slurry of flour and milk thickens it without altering flavor.
Leftovers keep in the fridge for 4-5 days—the rice soaks up more liquid over time. Freezes well for up to 3 months (thaw overnight before reheating). Reheat gently on the stove with a splash of milk to restore creaminess.
Why You’ll Love This Recipe
- Dump and Stir: I just dump rice, soup, broth, and mushrooms in one pot and walk away.
- Umami Bomb: The cream of mushroom soup plus fresh mushrooms and onions gives it this deep, savory richness.
- Meal Prep Hero: I make a big batch on Sunday and it reheats perfectly for lunches all week.
- Budget Stretcher: Brown rice and canned soup keep the cost low, but it tastes like I spent hours.
Step-by-Step Instructions for Brown Rice and Cream of Mushroom Soup
This one-pot method delivers creamy comfort with minimal effort and maximum flavor.
Step 1: Sauté Aromatics for Depth
Heat 1 tbsp Olive Oil and 2 tbsp Butter in a large pot over medium heat. Add 1 whole Onion and cook for 4-5 minutes until translucent and just beginning to soften. This builds the flavor foundation for your dish.
Stir in 8 oz Mushrooms and cook for another 5-6 minutes until they release their moisture and develop a light golden color. The mushrooms should shrink slightly and the mixture should look dry before proceeding. Add 3 cloves Garlic Cloves and sauté for 30 seconds until fragrant.
Step 2: Toast the Rice and Build Flavor
Add 1.5 cups Brown Rice to the pot and stir to coat in the fat. Toast for 2 minutes until the rice becomes slightly opaque and begins to smell nutty. This step enhances the rice’s natural flavor and prevents a starchy finish.
Sprinkle 2 tbsp All-Purpose Flour over the rice mixture and cook for 1 minute, stirring constantly. This creates a light roux that will help thicken your final dish. The flour should be fully incorporated with no dry spots remaining.
Step 3: Add Liquids and Simmer to Perfection
Pour in 2 cans Cream of Mushroom Soup, 2.5 cups Vegetable Broth, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot. These bits contain concentrated flavor that will enrich your dish.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes. Check at 40 minutes—the rice should be tender and most of the liquid should be absorbed. If it’s still firm, cook for another 5 minutes.
Step 4: Finish with Creamy Elements
Once the rice is tender, stir in 0.5 cup Milk and cook uncovered for 2-3 minutes to allow the mixture to thicken slightly. The final texture should be creamy with the rice fully submerged in a velvety sauce.
Taste and adjust seasoning if needed. If the dish seems too thick, add a splash of broth or milk to reach your desired consistency. The sauce should coat the back of a spoon but still flow easily.
Step 5: Garnish and Serve Warm
Remove from heat and let stand covered for 5 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid. The texture should be creamy with distinct rice grains.
Serve in bowls with a dollop of 0.25 cup Sour Cream and a sprinkle of 2 tbsp Fresh Parsley for brightness. The parsley adds a fresh contrast to the rich, creamy dish, while the sour cream provides a tangy finish.
Pro Tips For Making Brown Rice And Cream Of Mushroom Soup
- Pre-Cook the Rice: Brown rice takes forever—cook it separately first, then mix it in at the end. I learned this the hard way after chewing on crunchy grains for too many dinners.
- Sauté the Mushrooms: Skip dumping them in raw; cook mushrooms and onions in a little oil until golden first. It adds depth the canned soup just can’t provide.
- Thin the Soup: Cream of mushroom soup is thick—whisk in a little extra broth before mixing. After burning one batch, I realized it prevents a gluey, heavy finish.
- Use Low Sodium Broth: Between the soup and any seasoning, the dish gets salty fast. Low sodium broth gives you control—you can always add more later.
Storing and Reheating This brown rice and cream of mushroom soup
Fridge Storage
Let this dish cool for no more than 2 hours before transferring to airtight containers. I use glass meal prep containers with locking lids. Store at 40°F or below for up to 4-5 days. The rice will soak up more liquid as it rests, making it even creamier. ❄️
Freezer Storage
This freezes beautifully for up to 3 months without texture issues. I recommend quart-sized freezer bags because they lay flat and thaw quickly. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.
Stovetop Reheating
My preferred method for best texture. Reheat in a saucepan over medium-low heat with a splash of milk or vegetable broth. Stir occasionally until heated through, about 8-10 minutes. This restores the creamy consistency beautifully. 🔥
Microwave Reheating
For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of milk if it looks dry.
Nutrition Facts
Frequently Asked Questions
Can I use white rice instead?
Yes, but adjust the cooking time. White rice cooks faster—simmer for 15-20 minutes instead of 40-45 minutes. It may also absorb liquid differently.
How do I make this dairy-free?
Swap the milk for coconut milk and use a dairy-free cream of mushroom soup. Ensure your butter is plant-based too. The flavor will be just as rich!
Why is my dish too thick or thin?
Too thick? Stir in a splash of broth or milk. Too thin? Simmer uncovered for 5-10 minutes to reduce. The rice will absorb more liquid as it rests.
Can I add extra veggies?
Try adding 1 cup of peas or diced carrots when you add the broth. They’ll cook perfectly alongside the rice.
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