A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near and far!
Ingredients
- Porcini mushrooms: 0.25 oz (dried)
- low-sodium chicken broth: 6 cups
- long-grain rice: 0.5 cup
- soy sauce: 2 Tbsp
- fresh thyme: 2 tsp (chopped)
- bay leaves: 2 piece
- salt, divided, plus more: 0.5 tsp (to taste)
- unsalted butter: 2 Tbsp
- cremini mushrooms, quartered: 1 pound
- medium onion: 1 piece (minced)
- ground black pepper: (to taste)
- medium carrots: 2 piece (chopped)
Metric Conversion
Stages of cooking
-
Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
-
Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
-
Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
-
Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.
