French Red Rice and Mushroom Soup (Soupe de champignons au riz rouge). A quick and delicious recipe featuring Camargue Red Rice, mix of oyster mushrooms, shiitake, Nameko mushrooms, and ceps. With filling and delicious creamy texture, this Mediterranean soup is a keeper.
Dinner is a breeze with this Mediterranean-style creamy mushroom soup featuring the famous French red rise from the Camargue region. If you like mushroom soup, this French-inspired recipe with a twist on well-known creamy soups offers both indulgence and wholesome ingredients with every bite. I’m using a store-bought mushroom mix that comes frozen, however any other type of mushrooms are perfect for this soup.
If you are a fan of mushrooms check out my easy Fusilli Pasta with Peas and Mushrooms recipe or these German Christmas Market Creamy Braised Mushrooms (Weihnachtsmarkt Champignons).
FUN FACTS: Camargue Red Rice is a unique variety of rice grown in the Camargue region of southern France, near the Mediterranean coast. Known for its distinctive reddish-brown color and slightly nutty, earthy flavor, it is a whole grain rice with a chewy texture. The red hue comes from the natural pigment in its husk, which is retained during milling. Camargue Red Rice is considered to have a rich nutritional profile, being high in fiber and antioxidants. It is commonly used in Mediterranean-style dishes like soups, salads and side meals.
Ingredients and Substitutions
- Camargue Red Rice – the original French red rice is preferred, however substitute with any type of red rice you have on hand
- Mushrooms mix – I prefer a store-bought mushroom mix with a variety of mushrooms in it. All types of mushrooms are great for this soup
- Olive oil – or any other type of oil you prefer
- Onions – use sweeter onion varieties like red or while or even shallots
- Tomato paste – just a pinch for better taste
- Cooking cream – Italian cooking cream, or creme fraiche are ideal for this soup
- Seasoning: sea salt, pepper, cumin, mint, sweet paprika, fresh parsley, nutmeg
How to cook French Red Rice and Mushroom Soup?
1st: Sauté the onions and mushrooms, add water and rice, plus tomato paste and let simmer until cooked.
2nd: Stir in the cooking cream, season with all spices to taste, return on the stove top for 2 minutes (to simmer) and serve immediately.
NOTE: If you use frozen mushroom mix as well, you do not need to defrost it first.
What to serve with French Mushroom soup?
A good fresh salad goes well with this hearty soup:
French Red Rice and Mushroom Soup
Equipment
- 1 cutting board & knife
- 1 soup pan with lid
Ingredients
- 300 g mushroom mix, (oyster mushrooms, shiitake, Nameko mushrooms, and ceps)
- 1 large red onion, minced
- 3 tbsp. oil (olive oil)
- 1/2 cup Camargue Red Rice
- 1 tbsp. tomato paste, heaping
- 100 ml cooking cream, or crème fraiche
- 1.5 liter of water for soup, or as much as needed
Seasoning
- 2 tbsp. fresh parsley leaves, minced
- pinch of nutmeg
- 1 tbsp. dried mint
- 1 tbsp. cumin powder
- 1 tsp. sweet paprika
- sea salt and black pepper to taste
Instructions
- In a large soup pot place minced onion and oil and sauté until golden. Add mushrooms and sauté further for a few minutes.
- Next, pout in water (depending on desired creaminess, adjust water quantity). Also, add red rice and tomato paste to the water and stir. Bring to a boil and let simmer until fully cooked.
- Remove from stove top and pour in the cooking cream. Stir well and return to the stove to simmer for 2-3 minutes.
- Then, season with all the spices, salt and pepper to taste. Stir again and serve immediately.
Notes
Nutrition
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