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A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near and far!
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
Directions
Step 1
Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
Step 2
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.
Step 3
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.
Step 4
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.
Cook’s Note:
You can use vegetable broth to make this vegetarian.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 119 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat2g | 11% |
| Cholesterol11mg | 4% |
| Sodium490mg | 21% |
| Total Carbohydrate15g | 6% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein7g | |
| Vitamin C2mg | 11% |
| Calcium14mg | 1% |
| Iron1mg | 7% |
| Potassium93mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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