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
Why This Dish Is So Satisfying
Kitchen Tips
- Rinse the rice before cooking to remove excess starch and keep the soup from becoming too thick.
- Sauté the mushrooms until they are nicely browned to enhance their savory taste.
Step 1
Rins the dried porcini mushrooms and chopping them finely. Pop them into a large saucepan along with the chicken broth, rice, soy sauce, thyme, a pinch of salt, and the bay leaves. Bring everything to a boil, then lower the heat and let it simmer until you’re ready for the next step.
Step 2
While that’s cooking, melt the butter in a big Dutch oven over high heat. Toss in the cremini mushrooms, chopped onion, and another pinch of salt. Cook everything, stirring occasionally, until the mushrooms release their moisture and start to brown nicely—this should take about 10 minutes.
Step 3
Pour in the broth and rice mixture along with the carrots. Bring it all up to a gentle simmer, then let it cook until the rice and carrots are tender, which usually takes around 7 to 10 minutes.
Step 4
Once everything is cooked through, turn off the heat and fish out the bay leaves. Give the soup a taste and add more salt and pepper if it needs it. Serve warm and enjoy!
