Name: Midwinter Soup with Wehani
Yield: Makes approximately 8 cups thick soup; serves 6 as a soup course or 3 to 4 as a main course
Cuisine: United States
Ingredients: 1½ cups diced carrots (about ½ pound); 1 cup Wehani rice or Black Japonica rice; 2 tablespoons olive oil; 2 cups boiling water; 4 cups water or mild stock; ¼ cup chopped fresh flat-leaf parsley; 2 bay leaves; 1 medium onion, diced; ¼ teaspoon Freshly ground black pepper; ½ cup freshly grated Parmigiano-Reggiano or Pecorino; ½ cup dried porcini mushrooms, washed; 1½ teaspoons salt; 3 cups diced potatoes (about 1 pound)

Preparation info

Makes approximately
8 cups
thick soup

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

We have been enjoying this soup for years, though until recently we always made it with barley. One day we decided to substitute Wehani for the barley, and it worked perfectly. It is an easy soup to make, thick and satisfying, great on a cold winter night. You can serve it as a soup course or make it the centerpiece of a meal.

Ingredients

½ cup dried porcini mushrooms, washed
2 cups boiling water
2 tab

Method

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 mush

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