Pantry Clean Out Creamy Mushroom and Rice Soup

There’s something deeply satisfying about turning odds and ends from the back of the pantry into a pot of velvet-smooth comfort. Last Tuesday, I stared at a half-empty bag of arborio rice, a few lonely mushrooms rolling around their carton, and the dregs of a box of vegetable broth. Instead of heading to the store, I challenged myself to create a weeknight-worthy soup that would taste intentional, luxurious, and—most importantly—cozy. Forty minutes later my husband and I were curled up on the couch with thick wool socks, cradling bowls of this Pantry Clean Out Creamy Mushroom and Rice Soup. One spoonful and he asked, “Are you sure this was supposed to be a clean-out recipe?” Mission accomplished.

What I love most about this soup is its quiet versatility. It’s elegant enough for last-minute company (just add crusty bread and a crisp salad) yet simple enough for a solo dinner when you want something warm without a fuss. The rice releases its starch as it simmers, naturally thickening the broth so you can skip heavy cream. A whisper of soy sauce and miso paste—both long-lived pantry staples—adds umami depth that makes the mushrooms taste like they were foraged at dawn instead of rescued from the crisper drawer. Make it once, and you’ll find yourself “cleaning out the pantry” whenever the craving strikes.

Ingredients You'll Need

Below are the everyday staples I used, plus swap ideas so you can shop your own shelves first.

Arborio rice: The high-starch short grain thickens the soup naturally while staying pleasantly chewy. No arborio? Substitute paella rice or even sushi rice; avoid long-grain varieties—they won’t release enough starch.

Mixed mushrooms: I combine fresh cremini with a handful of dried porcini and their soaking liquid for layers of earthiness. If you only have button mushrooms, add a teaspoon of mushroom powder or a splash of soy to compensate.

Butter + olive oil: Butter browns the mushrooms for nutty depth, while olive oil prevents burning. Use all olive oil for a dairy-free version.

Aromatics: One yellow onion, two carrots, and a celery stalk form the classic soup base. Swap in leek tops or shallot bits if that’s what’s wilting in your drawer.

Vegetable broth: Homemade is lovely, but a good low-sodium boxed broth keeps this pantry-reliant. Chicken broth works for omnivores.

Evaporated milk: Shelf-stable and creamy without the weight of heavy cream. Unsweetened oat or soy milk is perfect for a vegan spin.

Miso paste: A tablespoon of white or yellow miso adds gut-healthy probiotics and a round umami backbone. If you’re out, substitute 2 teaspoons soy sauce plus 1 teaspoon tahini.

Soy sauce + sherry: These two deepen caramelization and add subtle acidity. No sherry? A squeeze of lemon or dry white wine does the trick.

Thyme + bay leaf: Dried thyme is fine here; the slow simmer coaxes out its flavor. Add a pinch of herbes de Provence if that’s what’s within reach.

Lemon + parsley: A final squeeze and sprinkle brighten the earthiness. Use dried parsley in a pinch—stir in 1 teaspoon with the thyme.

How to Make Pantry Clean Out Creamy Mushroom and Rice Soup

Expert Tips

Variations to Try

• Protein boost: Stir in a can of rinsed chickpeas or shredded rotisserie chicken during the last 5 minutes.
• Grains swap: Replace half the rice with pearl barley for a chewier texture and nutty flavor.
• Spicy kick: Add ¼ tsp red-pepper flakes with the garlic or drizzle chili-crisp oil on each bowl.
• Green twist: Fold in 2 cups baby spinach at the end; it wilts instantly and adds color.
• Tuscan: Swap thyme for oregano and stir in ½ cup sun-dried tomato strips with the broth.
• Smoky: Use smoked olive oil for drizzling and add ½ tsp smoked paprika with the rice.

Storage Tips

Refrigerator: Cool completely, transfer to airtight containers, and refrigerate up to 4 days. The rice will thicken the soup; reheat with a splash of broth or water.

Freezer: Freeze in pint jars or zip-top bags (lay flat for space efficiency) for up to 3 months. Thaw overnight in the fridge, then warm gently—avoid rapid boiling, which breaks the rice.

Make-ahead lunch jars: Portion soup into single-serve microwavable jars. Store toppings separately and add after reheating for maximum texture.

Frequently Asked Questions

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Pantry Clean Out Creamy Mushroom and Rice Soup

(4.9 from 127 reviews)

Prep

10 min

Cook

30 min

Servings

6

Ingredients

• ½ oz dried porcini or mixed wild mushrooms
• 1½ cups just-boiled water
• 1 Tbsp olive oil
• 2 Tbsp unsalted butter, divided
• 12 oz cremini mushrooms, sliced ¼-inch thick
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 cup arborio rice
• ¼ cup dry sherry or white wine
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp white or yellow miso paste
• ¾ cup evaporated milk or unsweetened oat milk
• Juice of ½ lemon
• 2 Tbsp chopped fresh parsley
• Salt & freshly ground black pepper to taste

Instructions

1. Rehydrate: Cover dried mushrooms with 1½ cups just-boiled water 15 min. Strain and reserve liquid. Chop mushrooms.
2. Brown: Heat olive oil + 1 Tbsp butter in Dutch oven. Sear fresh mushrooms 6 min; reserve half for garnish.
3. Sweat veggies: Add remaining butter, onion, carrots, celery. Cook 5 min. Stir in garlic, thyme, rehydrated mushrooms 1 min.
4. Toast rice: Add rice; cook 2 min until edges turn opaque.
5. Deglaze: Pour in sherry; simmer until almost dry.
6. Simmer: Add reserved mushroom liquid, broth, bay leaf, soy sauce. Cover and cook 15 min on low.
7. Creamify: Whisk miso into milk; stir into soup. Heat 2 min.
8. Finish: Discard bay leaf, add lemon juice & parsley. Serve topped with reserved mushrooms.

Recipe Notes

For a deeper flavor, make the soup a day ahead and refrigerate overnight. Reheat gently and thin with broth as needed.

Nutrition (per serving)

247

Calories

8g

Protein

36g

Carbs

8g

Fat