We tried this quick, chicken broth-based soup from Cook’s Illustrated. Soak ¼ oz dried porcini mushroom in hot water, then remove and mince the reconstituted mushroom. Set aside the mushroom soaking broth and save ½ cup dor the soup. Heat 5 ½ cups low-sodium chicken broth, ½ cup mushroom soaking broth, ½ cup uncooked long grain rice, 2 Tbsp soy sauce, 2 tsp fresh thyme, 2 bay leaves, and ¼ tsp salt. Bring to a boil, then reduce to simmer. Heat a large frying pan with 2 Tbsp unsalted butter on high heat, then sauté 1 chopped onion, 1 lb cremini mushrooms (quartered), and ¼ tsp salt until all moisture has evaporated and mushrooms begin to brown (10 mins). Add 2 chopped carrots to the simmering broth, add the mushroom mixture, then simmer until carrots are tender (about 10-15 mins). Highly recommend The Best 30-Minute Recipe cookbook by Cook’s Illustrated, available here: The Best 30-Minute Recipe http://a.co/2ONUkir (Aug. 2016)
Our modifications: We added the porcini soaking broth to the soup for extra depth, which meant we reduced the corresponding amount of chicken broth.
Cooking Adventures 