Hearty Rice and Cremini Mushroom Soup

Ingredients 0/12

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 to use it.

Step 2

While that’s cooking, melt the butter in a big Dutch oven over high heat. Add the cremini mushrooms, chopped onion, and another pinch of salt. Cook everything until the mushrooms release their moisture and start to brown, which should take about 10 minutes.

Step 3

Pour in the broth and rice mixture along with the carrots. Bring it back up to a gentle simmer and let it cook until the carrots and rice are tender, around 7 to 10 minutes. When it’s done, turn off the heat, fish out the bay leaves, and season to taste with salt and pepper before serving.