Ingredients
- A quarter ounce of dried porcini mushrooms
- Six cups of low-sodium chicken broth
- Half a cup of long-grain rice
- Two tablespoons of soy sauce
- Two teaspoons of freshly chopped thyme
- Two bay leaves for added flavor
- A half teaspoon of salt (divided) with more to taste
- Two tablespoons of unsalted butter for richness
- A pound of quartered cremini mushrooms
- One minced medium onion for depth
- Ground black pepper for a flavorful touch
- Two chopped medium carrots to add sweetness
Step 1
Begin by gently washing the dried porcini mushrooms before finely chopping them, then gently placing them into a generously sized saucepan.
Step 2
Next, combine the chopped mushrooms with chicken broth, rice, soy sauce, fragrant thyme, a pinch of salt, and aromatic bay leaves in the saucepan. Allow the mixture to reach a gentle boil before lowering the heat and letting it simmer gently until required.
Step 3
In a separate large Dutch oven, heat a dollop of butter over high heat until it melts and sizzles. Toss in the cremini mushrooms, finely diced onion, and a pinch of salt, cooking until the moisture evaporates and the mushrooms take on a golden hue, which usually takes around 10 minutes. Introduce the broth-infused rice mixture and vibrant carrots to the pot, allowing everything to meld together in a gentle simmer.
Step 4
Continue cooking until the carrots and rice reach a tender consistency, typically within 7 to 10 minutes. Once done, turn off the heat, discard the bay leaves, and season the dish with a touch of salt and pepper before serving.
Extra Tips & Suggestions
- 1. Keep your pantry stocked with essential ingredients like rice, dried mushrooms, and vegetable broth to easily whip up a batch of savory mushroom rice soup.
- 2. Store your dried mushrooms in a cool, dark place to preserve their flavor and aroma. Mason jars or airtight containers work great for this purpose.
