Winter soup with leeks, mushrooms and rice


This winter soup is the perfect soup for this season of the year. It is super comforting and delicious. It is made with leeks, mushrooms, and rice. I like to finish it with a drizzle of excellent olive oil and eat it with a good piece of bread. It is not yet that cold where I live but anyway, with this soup I feel I’m ready for the whole winter weather.


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Here is the recipe for this

winter soup with leeks, mushrooms and rice

and I hope you like it. If you do, please share the recipe and the blog.

winter soup

Winter soup with mushrooms, leeks and rice.

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6


  • 2 tablespoons olive oil
  • 2 medium leeks white and light green parts only, clean and thinly sliced
  • 1/2 lb cremini mushrooms cleaned and sliced
  • 2 tablespoons white wine vinegar red wine vinegar or sherry vinegar
  • 1-11/2 cups uncooked rice a mix of wild rice, brown rice, long grain rice
  • 6 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme


  • Add the olive oil and sliced leeks to a large pot. Let the leek sweat over medium-low heat or until translucent. Put the mushrooms in, stir until the mushrooms are soft and begin to scorch a bit to the bottom of the pot.
  • Add the two tablespoons of vinegar and deglaze the pan for 30 seconds to a minute.
  • Add the 6 cups water, rice, dried thyme, and salt. Cover and leave 15-20 minutes or until the rice is cooked.
  • Serve in bowls and finish with a dash of extra virgin olive oil. Eat is with a salad on the side and a good piece of french bread.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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