Mushroom Soup Bowl with Roasted Sweet Potato & Brown Rice
A cozy mushroom soup bowl with caramelized roasted sweet potatoes, golden seared wild mushrooms, and nutty brown rice, topped with savory Krakus mushroom soup and finished Polish-style with sour cream and fresh dill.
Equipment
- 1 Sheet Pan
- 1 Medium pot with lid
- 1 Saucepan
- 1 Large skillet
Ingredients
- 2 medium sweet potatoes peeled and cut into ¾-inch cubes
- 1½ tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- Brown Rice
- ¾ cup Lundberg brown rice uncooked
- 1½ cups water
- Seared Mushrooms
- 8 ounces mixed wild mushrooms oyster, shiitake, cremini, torn or sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- ¼ teaspoon kosher salt
- Mushroom Soup
- 1 jar 9½ fl oz Krakus mushroom soup concentrate
- 3 cups low-sodium chicken broth or vegetable stock
- ¼ teaspoon black pepper or to taste
- To Finish
- ¼ cup sour cream
- 2 tablespoons chopped fresh dill plus sprigs for garnish
Instructions
- Heat the oven to 425°F. Toss the sweet potatoes with olive oil, salt, and smoked paprika.
- Spread them in a single layer on a sheet pan and roast for 25 to 30 minutes, flipping halfway, until tender and caramelized at the edges.
- Brown Rice
- Rinse the rice, then add it to a pot with the water and bring to a boil.
- Cover, reduce the heat to low, and simmer for about 45 minutes until the water is absorbed. Let it rest, covered, for 10 minutes, then fluff with a fork.
- Seared Mushrooms
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 to 4 minutes until golden.
- Stir and cook 2 minutes more. Add the butter, garlic, dried thyme, and salt, and cook for 1 minute until fragrant.
- Mushroom Soup
- Bring the broth to a boil in a saucepan. Whisk in the soup concentrate until smooth.
- Reduce to a simmer and cook for 5 minutes. Taste before adding salt, then season with pepper.
- Assemble
- Divide the rice, sweet potatoes, and mushrooms among 4 wide bowls, keeping each component in its own section.
- Ladle about 1 cup of hot soup into each bowl, pouring around the edges. Top with a spoonful of sour cream and a sprinkle of fresh dill.
Video
Notes
Make ahead: Roast the sweet potatoes and cook the rice up to 4 days ahead. Rewarm the sweet potatoes in a 400°F oven for about 8 minutes before serving.
Thicker soup: Use 2½ cups of broth instead of 3 if you’d like the soup to sit on top of the toppings.
Broth: The package calls for 700 ml of liquid, which is about 3 cups. Water or vegetable stock both work. Chicken broth adds extra richness.
Salt: Both the broth and the concentrate are already seasoned, so always taste before salting.
Storage: Refrigerate the components separately for up to 4 days. The soup (without sour cream) freezes for up to 3 months.
Thicker soup: Use 2½ cups of broth instead of 3 if you’d like the soup to sit on top of the toppings.
Broth: The package calls for 700 ml of liquid, which is about 3 cups. Water or vegetable stock both work. Chicken broth adds extra richness.
Salt: Both the broth and the concentrate are already seasoned, so always taste before salting.
Storage: Refrigerate the components separately for up to 4 days. The soup (without sour cream) freezes for up to 3 months.