Mid-Winter Soup

Name: Mid-Winter Soup
Ingredients: 1/2 cup dried porcini mushrooms; 2 cups boiling water; 2 tablespoons olive oil; 1 medium onion, diced; 1 cup raw Wehani Rice, rinsed; 2 bay leaves; 1/4 teaspoon freshly ground pepper; 4 cups homemade vegetable stock or water; 1 pound waxy potatoes, such as red bliss or Yukon Gold, cut into 1-inch dice; 1/2 pound carrots, cut into 1-inch dice; 1 1/2 teaspoons salt; Freshly grated Parmesan or Pecorino cheese and chopped fresh flat-leaf parsley, for serving

12 ingredients

11 steps

Ingredients

1/2 cup dried porcini mushrooms
2 cups boiling water
2 tablespoons olive oil
1 medium onion, diced
1 cup raw Wehani Rice, rinsed
2 bay leaves
1/4 teaspoon freshly ground pepper
4 cups homemade vegetable stock or water
1 pound waxy potatoes, such as red bliss or Yukon Gold, cut into 1-inch dice
1/2 pound carrots, cut into 1-inch dice
1 1/2 teaspoons salt
Freshly grated Parmesan or Pecorino cheese and chopped fresh flat-leaf parsley, for serving

Directions

1

Soak the porcini in the boiling water until softened.
2

Drain, reserving the liquid; chop the mushrooms.
3

Heat the oil in a large saucepan.
4

Add the onion and cook over moderately high heat until slightly softened, 2 to 3 minutes.
5

Add the mushrooms and stir briefly.
6

Add the rice, bay leaves, pepper, stock and the reserved porcini soaking liquid and bring to a boil.
7

Reduce the heat to low, cover partially and simmer for 10 minutes.
8

Add the potatoes and carrots and bring to a boil.
9

Cover partially and simmer over moderately low heat until the rice and vegetables are tender, about 30 minutes.
10

Add the salt and simmer for a few minutes more.
11

Ladle the soup into bowls and pass the cheese and parsley at the table.