Campbells Mushroom Soup and Rice Recipe: Creamy Blend With Tender Grains

This dish brings together the rich, earthy flavor of mushroom soup with tender rice in a creamy one-pot meal. The combination creates a comforting, hearty dish perfect for any night of the week.

I’ve refined this method to ensure the rice cooks perfectly every time, absorbing all the savory flavors of the soup. It’s a simple yet satisfying way to turn pantry staples into something special.

Ingredients for Campbells Mushroom Soup and Rice

Pantry staples and a few fresh additions create this creamy, comforting one-pot wonder with tender rice.

The soup is non-negotiable—Campbell’s Cream of Mushroom delivers consistent richness and depth. For the rice, long-grain white absorbs the liquid perfectly without turning mushy. Whole Foods carries organic versions of both if you prefer. Fresh cremini mushrooms add texture and earthiness (the pre-sliced kind saves time but costs more). The broth should be low-sodium so you control the seasoning.

Need to make it vegetarian? Swap chicken broth for vegetable—Better Than Bouillon is a great brand. No wine? Extra broth with a splash of lemon juice works. Out of fresh mushrooms? Canned mushrooms at half the amount are fine (drain them well). The milk can be 2% if that’s what you have, but whole gives the creamiest result. For gluten-free, use rice flour instead of all-purpose.

Leftovers keep beautifully—store in an airtight container for up to 4 days in the fridge. Reheat gently on the stove with a splash of milk to restore creaminess. Freezes for 2 months (thaw overnight before reheating). The rice will soften slightly but the flavor stays perfect.

Step-by-Step Instructions for Campbell’s Cream of Mushroom Soup and Rice

This method ensures perfectly creamy rice with tender grains every time you make this dish.

Step 1: Sauté Aromatics and Mushrooms for Depth

Melt the 0.5 cup Unsalted Butter in a large pot over medium heat. Add the finely diced 1 whole Yellow Onion and cook for 4-5 minutes until translucent and soft, stirring occasionally to prevent browning.

Add the sliced 8 oz Fresh Cremini Mushrooms and minced 3 cloves Garlic Cloves, cooking for another 5 minutes until the mushrooms release their moisture and turn golden brown. This builds a rich, savory base for the dish.

Stir in the 1 tbsp Fresh Thyme Leaves, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper, toasting the spices lightly for 30 seconds to enhance their flavor.

Step 2: Deglaze and Incorporate Liquids

Pour in the 0.5 cup Dry White Wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the liquid reduces by half. This step adds acidity and complexity to the dish.

Stir in the 2 tbsp All-Purpose Flour to create a light roux, cooking for 1-2 minutes until it’s just beginning to color. This thickens the sauce and ensures a velvety texture.

Slowly pour in the 2 cups Chicken or Vegetable Broth, 1 cup Whole Milk, and the 2 cans Campbell’s Cream of Mushroom Soup, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.

Step 3: Cook the Rice to Perfection

Add the 1.5 cups Long-Grain White Rice to the pot, stirring to ensure it’s fully submerged in the liquid. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook undisturbed for 18-20 minutes.

Check the rice at the 18-minute mark—it should be tender and the liquid mostly absorbed. If it’s still firm, cook for an additional 2-3 minutes, but avoid stirring to prevent breaking the grains.

Once the rice is cooked, remove the pot from heat and let it sit covered for 5 minutes. This resting period allows the grains to steam and absorb any remaining liquid, ensuring uniform tenderness.

Step 4: Finish and Serve

Gently fluff the rice with a fork to separate the grains and incorporate any remaining liquid. Taste and adjust the seasoning with additional Kosher Salt or Freshly Ground Black Pepper if needed.

Sprinkle the 0.5 cup Grated Parmesan Cheese evenly over the top, if using, and let it melt slightly from the residual heat. This adds a rich, nutty finish to the dish.

Serve immediately while hot, garnished with extra Fresh Thyme Leaves for a pop of color and aromatic freshness. The rice should be creamy with distinct, tender grains, and the sauce should coat each bite beautifully.

Common Mistakes When Making This Dish

Overcooking the Rice

Rice can turn mushy if cooked too long. Stick to 18-20 minutes on low heat after adding it to the liquid. I always set a timer to avoid overcooking. Resist the urge to stir while cooking, as this breaks the grains. 🔥

Skipping the Sauté Step

Skipping the onion and mushroom sauté means missing out on deep, savory flavors. Cook the onion for 4-5 minutes until soft, then the mushrooms for 5 minutes until golden. This builds the base that makes the dish special.

Using Wrong Rice Type

Instant or short-grain rice will turn to mush in this recipe. Use long-grain white rice for the perfect texture. Rinse it thoroughly before adding to remove excess starch, which helps prevent clumping.

Not Deglazing Properly

After sautéing, pour in the 0.5 cup white wine and scrape up all browned bits. This step adds acidity and complexity. If skipping wine, use extra broth with 1 tbsp lemon juice for balance.

Lifting the Lid Too Soon

Peeking releases steam and lowers the temperature, leading to uneven cooking. Keep the lid on tight for the full 18-20 minutes. Only check at the 18-minute mark to test doneness.

Forgetting to Rest

Let the dish sit covered for 5 minutes off heat after cooking. This lets the rice absorb remaining liquid. Skipping this step can leave the dish watery and the rice undercooked in spots.

Frequently Asked Questions