Creamy Mushroom and Rice Soup

Winter is still in full swing, and what better way to chase away the chill than with a warm, hearty bowl of soup? Our January Soup Series continues this week with another comforting recipe that’s perfect for slow nights, cozy kitchens, and full hearts. This Creamy Mushroom and Rice Soup is one of those simple recipes that fills the kitchen with the delicious smell homemade soup and reminds us of suppers shared around Mama and Daddy’s old wooden table - can't beat that feeling!

Hearty but not heavy, it’s the kind of soup that feels like a hug after a long day. It's rich with tender mushrooms, perfectly cooked rice, and just enough creaminess to make every spoonful satisfying. Whether you serve it as a cozy weeknight dinner or as part of a weekend gathering with friends, this dish brings that old-fashioned comfort we all long for.

Ready to bring a little of that comfort to your own kitchen? You don’t need anything fancy, just a few pantry staples, a handful of mushrooms, and a little time to let everything simmer low and slow. 

Let’s get cooking! Here’s how to make our favorite Mushroom and Rice Soup, the perfect cozy companion for chilly winter evenings.

Creamy Mushroom & Rice Soup

1 Tbsp olive oil

1 lb mushrooms of your choice, sliced

1 cup celery, chopped

1 cup carrots, chopped

1 medium shallot, chopped

1/4 cup all purpose flour

salt and pepper, to taste

1/3 cup white wine

1 tsp dried thyme

4 cups vegetable broth

1 cup instant or quick-cooking rice

3/4 cup sour cream

2 Tbsp fresh parsley, chopped

1. Heat olive oil in a large pot over medium heat.
2. Add mushrooms, celery, carrots, and shallot. Cook, stirring often, until softened (about 5-7 minutes).
3. Stir in flour, salt, pepper. Cook for 2 minutes, stirring constantly.
4. Add white wine and thyme. Increase heat to medium high and cook another 2 minutes.
5. Add vegetable broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until rice is tender (about 5-7 minutes, checking that rice is done before proceeding to next step).
6. Stir in sour cream and parsley until incorporated.

Notes: 

Use whatever mushrooms are your favorite for this recipe or whatever ones are on sale at your grocery store when you plan to make it. I have used a mix of mushrooms in this recipe before, and I find that often makes for the best flavor.

If you want to use non-instant rice, cook 1 cup according to package directions and stir it into soup along with sour cream and parsley.

As written, the recipe serves 4, but I often double or triple this recipe and make a big batch at once.

There’s just something special about recipes like this, the kind that fill your home with warmth and remind you to slow down and savor the simple things. Whether you’re enjoying it on a quiet evening or sharing it with loved ones around the table, this Creamy Mushroom and Rice Soup is a little taste of comfort in every bite.

If you make it, we’d love to hear how it turns out! Leave us a comment, share a photo, or tag us on social media because just like a good soup, joy is always better when it’s shared.

And don’t forget to stop by next week when we’ll be sharing another soup recipe to keep you warm and cozy all month long. 

Black-Eyed Peas and Collard Green Soup

January will be here tomorrow and that just calls for a big pot simmering on the stove. After all the hustle and bustle of the holidays, The Harris Sisters love nothing more than slowing down, cozying up, and letting the comforting smell of homemade soup fill the kitchen. This year, we’re starting a little tradition of our own: sharing one favorite soup recipe each week throughout January. Think of it as our way of bringing a little warmth (and a whole lot of flavor) to these chilly winter days.

We’re kicking things off with a Southern classic that’s close to our hearts Black-Eyed Peas and Collard Greens served up as soup! Around here, black-eyed peas and collards are more than just ingredients; they’re symbols of luck, prosperity, and good health and that makes them the perfect way to start a brand-new year. This soup has all the cozy, savory goodness of the traditional New Year’s Day meal, just in a bowl that’ll warm you from the inside out.

So grab your favorite pot, pull out those soup bowls, and join us each week as we share more recipes made for gathering, sharing, and savoring. Here’s to good food, good luck, and plenty of cozy moments all month long.

Black-Eyed Peas and Collard Green Soup

1 Tbsp olive oil

1 medium onion, diced

8 cloves garlic, minced

8 cups vegetable broth

2 15 oz. cans black-eyed peas, rinsed and drained

2 15 oz. cans navy beans, rinsed and drained

2 15 oz. cans unseasoned collard greens, undrained

1/4 tsp black pepper

1 tsp Lawry's seasoned salt

1 tsp Cajun seasoning

1/2 tsp red pepper flakes

1/8 tsp cayenne pepper

1/2 tsp Liquid Smoke

1 Tbsp hot sauce

8 oz. dry ditalini pasta

1. Add olive oil, celery, carrots, and onions to a stockpot on the stove over medium-low heat and cook until the vegetables are soft and fragrant. Add the garlic, cook, and stir one more minute.
2. Add broth, tomatoes, beans, collard greens, and spices and stir together.
3. Bring mixture to a boil, then cover and reduce heat to low. Let simmer, covered for an hour to allow flavors to develop and mingle. 
4. Cook ditalini pasta according to package directions and add cooked pasta to soup the last 15 minutes of cooking.

Notes:

Can substitute 1 cup of rice instead of pasta. Cook according to package directions and add in final step.

If you would like to add meat to this recipe, you can add 1 pound of andouille sausage, sliced and cut into pieces. Cook with vegetables in step 1 until sausage has browned before proceeding to step 2.

If you have young kiddos, this is a fun soup to serve around Halloween and call it Swamp Soup!

So whether you’re hoping for a little extra luck in the new year or just craving something hearty to warm you up, this soup’s got you covered. It’s the kind of recipe that feels like home with its simple ingredients, slow-simmered flavor, and plenty of love in every spoonful. So grab your apron, turn up some good music, and let’s get cooking. There’s a bowl of comfort waiting at the end of this pot!

And don’t forget to tune in next week because we’ll be sharing another soup to keep you cozy all month long. Trust us, you won’t want to miss it!

Kris Kringle Cookies

'Tis the season.  And if you haven't started your holiday baking yet, there's no time like the present.  This simple cookie recipe screams Christmas to me - cranberries and white chocolate - what's not to love?  I've been making this one for years and it's always a crowd pleaser!

Kris Kringle Cookies

            3/4 cup unsalted butter, brought to room temperature

            3/4 cup packed brown sugar

            1/4 cup granulated sugar

            1 large egg, at room temperature

            2 tsp pure vanilla extract

            2 cups all purpose flour

            2 tsp cornstarch

            1 tsp baking soda

            1/2 tsp salt

            3/4 cup white chocolate chips

            1 cup dried cranberries

             

1. In a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until combined and creamy. (about 3 minutes) 
2. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl.  Beat again, as needed, to combine. 
3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. 
4. Cover tightly and chill in the refrigerator for at least one hour. Chilling helps to ensure that your cookies don't overspread in the oven. Dough can be chilled for up to 4 days. 
5. Remove chilled cookie dough from the refrigerator.  If the dough chilled for longer than 3-4 hours, let it sit at room temperature for about 30 minutes to make the dough easier to scoop and roll. 
6. Preheat oven to 350 degrees. Line large baking sheets with parchment paper and set aside. 
7. As the oven preheats, scoop and roll dough into balls (about 1.5 Tbsp of dough each)  Dough may be slightly crumbly but will come together as you work it with your hands.  Arrange dough balls 3 inches apart on prepared baking sheets. 
8. Bake for 11- 12 minutes.  Cookies should be slightly browned around the edges.  The centers will still look soft. 
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. 
10. Cookies will stay fresh covered for up to one week (but they probably won't last that long!)

These cookies make a perfect compliment to all of the chocolate treats you typically bake around the holidays, so make sure to give this one a try!

Whether you’re baking for a holiday cookie swap, filling treat tins for friends and neighbors, or just enjoying an afternoon of goodie baking, these Cranberry and White Chocolate Chip (Kris Kringle) Cookies are sure to become a Christmas favorite you’ll reach for year after year. And here are a few other Harris Sisters favorites you’ll want to try next when you need to impress with a new recipe:

• No Bake Cookies (PLUS the secret to getting them to turn out perfectly every time!)
• Betty Crockers Old-Fashioned Thumbprint Cookies
• Molasses Ginger Cookies with Lemon Icing
• Old-Fashioned Butter Cookies with Sprinkles
• Russian Tea Cakes
• Chewy Triple Chocolate Cookies