Name: Cremini Mushroom and Rice Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Dried porcini mushrooms - ¼ ounce; Low-sodium chicken broth - 6 cups; Long-grain rice - ½ cup; Soy sauce - 2 tablespoons; Chopped fresh thyme - 2 teaspoons; 2 bay leaves - 2 teaspoons; Salt, divided, plus more to taste - ½ teaspoon; Unsalted butter - 2 tablespoons; Cremini mushrooms, quartered - 1 pound; Onion, minced - 1 medium; Ground black pepper to taste - 1 medium; Carrots, chopped - 2 medium

Ingredients for - Cremini Mushroom and Rice Soup

1. Dried porcini mushrooms ¼ ounce

2. Low-sodium chicken broth 6 cups

3. Long-grain rice ½ cup

4. Soy sauce 2 tablespoons

5. Chopped fresh thyme 2 teaspoons

6. 2 bay leaves 2 teaspoons

7. Salt, divided, plus more to taste ½ teaspoon

8. Unsalted butter 2 tablespoons

9. Cremini mushrooms, quartered 1 pound

10. Onion, minced 1 medium

11. Ground black pepper to taste 1 medium

12. Carrots, chopped 2 medium

How to cook deliciously - Cremini Mushroom and Rice Soup

1 . Stage

Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.