Marukan Wild Rice and Mushroom Soup

INSTRUCTIONS

Place the dried porcinis in a small bowl, cover with boiling water, and let sit for 30 minutes.

Rinse the rice mix and place in a small bowl, cover with warm water, and let sit for 30 minutes.

Heat the oil in the bottom of a Dutch oven or stock pan over medium-high heat, add the leeks and carrots. Cook, stirring until the soften, about 5 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the wild mushrooms and let cook, undisturbed for 3 minutes, then continue to cook, stirring occasionally, until the mushrooms have released their liquid and are browned. Add the Marukan Genuine Brewed Rice Vinegar, and cook, stirring for 1 – 2 minutes or until most of the vinegar has cooked off.

Strain the rice. Remove the soaked porcinis from the soaking liquid and chop. Strain the soaking liquid through a coffee filter to remove the sediment. Add the rice, porcinis, and soaking liquid to the pot with the vegetable broth, coconut milk, and thyme. Bring to a boil, cover the pot, reduce heat, and simmer, covered, for 20 minutes. Remove the lid and let simmer uncovered for another 15 – 20 minutes, stirring occasionally, or until the rice is fully cooked. Remove the thyme sprigs. Season to taste with salt and pepper.

Serve garnished with fresh thyme.