Mid-Winter Soup

• 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

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.

porcini mushrooms, boiling water, olive oil, onion, wehani rice, bay leaves, freshly ground pepper, water, potatoes, carrots, salt, parmesan

Taken from www.foodandwine.com/recipes/mid-winter-soup (may not work)