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 Recipe Is So Popular
Helpful Kitchen Tips
- Stir the rice frequently to avoid it sticking to the bottom of the pot.
- Sauté mushrooms until they release their moisture and turn golden for the best flavor.
Step 1
Rins the dried porcini mushrooms, then chop them up 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 turn the heat down and let it simmer while you get the rest ready.
Step 2
Melt the butter in a big Dutch oven over high heat. Add the cremini mushrooms, chopped onion, and another pinch of salt. Cook everything, stirring now and then, until the mushrooms have released their moisture and are starting to brown—this should take about 10 minutes.
Step 3
Once the mushrooms and onions are nicely browned, pour in the broth and rice mixture from the saucepan along with the carrots. Bring it back up to a gentle simmer and let it cook until the rice and carrots are tender, around 7 to 10 minutes.
Step 4
When everything’s cooked through, turn off the heat and fish out the bay leaves. Give the soup a taste and add salt and pepper as needed, then ladle it into bowls and enjoy.
