| This recipe is liked by 0 person(s). |
Mushroom and Rice Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 6 c | chicken broth |
| 1/2 c | long grain rice |
| 2 T | soy sauce |
| 1/4 oz | dried porcini mushrooms |
| 2 | bay leaves |
| 2 tsp | fresh thyme or 1/4 tsp dried |
| 1 | onion, diced |
| 1 lb | cremini mushroom |
| 2 | carrots, grated |
Instructions
Wash and dry all produce, including the dried mushrooms. Minced the dried mushrooms and quarter the cremini. Peel and chop the carrots and minced the onions.
Bring broth, rice, soy sauce, dried mushrooms, bay leaves, time, and a fourth of a teaspoon salt to a boil, cover in a sauce pan. Reduce heat and simmer until needed in step four.
Meanwhile, melt butter in touch oven over high heat. Add onion, mushrooms, and a fourth of a teaspoon salt and cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes.
Stir the broth mixture and carrots into the Dutch oven and bring to a simmer. Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat, remove bay leaves, season with salt and pepper to taste, and serve.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe