Cremini Mushroom and Rice Soup

Hearty and thick, this easy mushroom soup with rice has a double dose of mushrooms--dried porcini and fresh cremini--which add a meaty texture and satisfying umami flavor.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 119 Calories

Ingredients

• 2 tablespoons unsalted butter
• ground black pepper to taste
• 2 bay leaves
• 2 tablespoons soy sauce
• 2 teaspoons chopped fresh thyme
• 1 medium onion, minced
• 2 medium carrots, chopped
• 6 cups low-sodium chicken broth
• ¼ ounce dried porcini mushrooms
• ½ cup long-grain rice
• ½ teaspoon salt, divided, plus more to taste
• 1 pound cremini mushrooms, quartered

Recipe Instructions

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.