Heat 1 TBSP of the oil in a dutch oven over medium-high heat. Add the onion and celery and cook, stirring often, until softened, about 5 minutes.
Stir in the garlic and cook while stirring until fragrant, about 10 seconds.
Stir in the water, soy sauce, black pepper, cilantro, and uncooked rice and bring to a boil.
When it begins to boil place a lid on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat, while covered, for 15 minutes.
While the soup simmers heat the other 1 TBSP of oil in a small skillet over medium-high heat. When the oil is hot add the mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Set the cooked mushrooms aside until the soup is finished simmering.
Take the lid off the dutch oven and stir in the mushrooms, carrot, and green onion. Continue to cook the soup, uncovered, until the rice is tender, about 5 more minutes.
Taste the soup and season with additional salt & pepper if necessary.
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