Midwinter Soup With Wehani

Recipe Ingredients

1/2 cup	118ml	Dried porcini mushrooms - washed
2 cups	474ml	Boiling water
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - diced (medium)
2		Bay leaves
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4 cups	948ml	Water or mild stock
1 cup	160g / 5.6oz	Wehani rice
		= (or Black Japonica rice)
1 1/2 cups	165g / 5.8oz	Diced carrots - (abt 1/2 lb)
3 cups	438g / 15oz	Diced potatoes - (abt 1 lb)
1 1/2 teaspoons	7.5ml	Salt
		Optional Accompaniments
1/2 cup	99g / 3.5oz	Freshly-grated Parmigiano-Reggiano or
		Pecorino cheese
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley

Recipe Instructions

Place the porcini in a medium bowl and pour the boiling water over. Let soak until softened, 20 to 30 minutes. Drain, reserving the soaking water. Coarsely chop the mushrooms and set aside.

In a large heavy pot, heat the oil over medium-high heat. Add the onion and cook until softened, 5 to 7 minutes. Add the mushrooms and stir briefly, then add the bay leaves, pepper, the reserved mushroom soaking water, the water or stock, and rice. Raise the heat and bring to a boil. Partially cover, lower the heat to medium-low, and simmer for 10 minutes.

Add the carrots and potatoes and bring back to a boil, then simmer, partially covered, over medium-low heat for 30 minutes, or until tender. If the liquid looks low, add 1/2 to 1 cup hot water. Add the salt and let simmer for another few minutes.

Serve topped, if you wish, with a little grated cheese and/or fresh parsley, and place extra accompaniments on the table so guests can garnish their soup as they wish.

This recipe yields 6 soup course or 3 to 4 main course servings.

Source:
Cookbook Digest, Nov/Dec, 1999

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