Mid-Winter Soup

• VEGETARIAN

Ingredients

1. 1/2 cup dried porcini mushrooms
2. 2 cups boiling water
3. 2 tablespoons olive oil
4. 1 medium onion, diced
5. 1 cup raw Wehani Rice, rinsed
6. 2 bay leaves
7. 1/4 teaspoon freshly ground pepper
8. 4 cups homemade vegetable stock or water
9. 1 pound waxy potatoes, such as red bliss or Yukon Gold, cut into 1-inch dice
10. 1/2 pound carrots, cut into 1-inch dice
11. 1 1/2 teaspoons salt
12. Freshly grated Parmesan or Pecorino cheese and chopped fresh flat-leaf parsley, for serving

1. Soak the porcini in the boiling water until softened. Drain, reserving the liquid; chop the mushrooms.
2. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until slightly softened, 2 to 3 minutes. Add the mushrooms and stir briefly. Add the rice, bay leaves, pepper, stock and the reserved porcini soaking liquid and bring to a boil. Reduce the heat to low, cover partially and simmer for 10 minutes.
3. Add the potatoes and carrots and bring to a boil. Cover partially and simmer over moderately low heat until the rice and vegetables are tender, about 30 minutes. Add the salt and simmer for a few minutes more. Ladle the soup into bowls and pass the cheese and parsley at the table.