CREMINI MUSHROOM AND RICE SOUP

Cremini Mushroom and Rice Soup image

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!

Provided by Katie Marr

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom

Time 40m

Yield 8

Number Of Ingredients 12

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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

Steps:

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

Nutrition Facts : Calories 118.7 calories, Carbohydrate 15.3 g, Cholesterol 10.7 mg, Fat 3.3 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 489.7 mg, Sugar 2 g