Gluten Free Mushroom Brown Rice Soup

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

4.5

(7)

This hearty, soul-warming soup is built on a double layer of mushroom flavor — cremini and shiitake — sautéed until golden and deeply savory before the broth even hits the pot. Diced carrots, celery, and onion give it that classic, comforting base, while thyme, rosemary, and smoked paprika add just enough complexity to make every spoonful interesting. The key swap that keeps this completely wheat-free is tamari in place of regular soy sauce, which delivers the same rich, umami depth without any gluten hiding in the bottle. Long-grain brown rice simmers right in the broth, soaking up all that flavor and thickening the soup into something genuinely satisfying. It makes six servings, so it's ideal for a big family dinner or a week of easy lunches straight from the fridge. Finish each bowl with a handful of fresh parsley and you've got a dish that looks and tastes like you spent all day on it — even though the hands-on work is minimal.

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Ingredients

6 servings

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 lb cremini mushrooms, sliced
4 oz shiitake mushrooms, stems removed and caps sliced
1 tsp fresh thyme leaves
1 tsp dried rosemary
½ tsp smoked paprika
¾ cup long-grain brown rice, rinsed
6 cups chicken broth
1 cup water
2 tbsp tamari
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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