Description
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
- ¼ ounce dried porcini mushrooms
- 6 cups low-sodium chicken broth
- ½ cup long-grain rice
- 2 tablespoons soy sauce
- 2 teaspoons chopped fresh thyme
- 2 bay leaves
- ½ teaspoon salt, divided, plus more to taste
- 2 tablespoons unsalted butter
- 1 pound cremini mushrooms, quartered
- 1 medium onion, minced
- ground black pepper to taste
- 2 medium carrots, chopped
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8