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Cremini Mushroom and Rice Soup

4

40 min

Cremini Mushroom and Rice Soup

Cremini Mushroom and Rice Soup Photo 1

Time

40 min

Serving

8 persons

Calories

119

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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

  • Porcini mushrooms: 0.25 oz (dried)
  • low-sodium chicken broth: 6 cups
  • long-grain rice: 0.5 cup
  • soy sauce: 2 Tbsp
  • fresh thyme: 2 tsp (chopped)
  • bay leaves: 2 piece
  • salt, divided, plus more: 0.5 tsp (to taste)
  • unsalted butter: 2 Tbsp
  • cremini mushrooms, quartered: 1 pound
  • medium onion: 1 piece (minced)
  • ground black pepper: (to taste)
  • medium carrots: 2 piece (chopped)

Metric Conversion

Stages of cooking

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  1. Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
    Cremini Mushroom and Rice Soup Photo 2
  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.
    Cremini Mushroom and Rice Soup Photo 3
  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.
    Cremini Mushroom and Rice Soup Photo 4
  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.
    Cremini Mushroom and Rice Soup Photo 5

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