Soups, Stews and Chili Recipe − Cremini Mushroom and Rice Soup

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

Cooking Directions

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

Nutrition Facts

• calories118.7
• carbohydrateContent15.3 g
• cholesterolContent10.7 mg
• fatContent3.3 g
• fiberContent2.3 g
• proteinContent6.6 g
• saturatedFatContent2.2 g
• sodiumContent489.7 mg
• sugarContent2 g