1. Pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes. 2. Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth. 3. Pour the strained soaking liquid into the remaining stock. 4. Rinse the soaked mushrooms thoroughly to remove any sand/grit. 5. Drain the mushrooms well and chop them fine. 6. Heat the olive oil in a deep, heavy 4-5 quart pot over medium heat. 7. Add in the potatoes and cook, stirring occasionally, until they begin to stick and are lightly browned, about 5 minutes. 8. If necessary, adjust the heat level to prevent the bits of potato that stick from getting too dark. 9. Stir in the leeks and carrots; season lightly with salt, and cook, stirring, until the leeks are softened, about 2-3 minutes. 10. Pour in the hot stock and bay leaves; bring to a boil, scraping up the bits of potato that stick to the pot. 11. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. 12. Cover the pot and simmer 15 minutes. 13. Stir in the zucchini, cover the pot, and continue cooking until the potatoes and zucchini are very tender, about 15 minutes. 14. Stir in the rice; cook, stirring well, until the rice is al dente-tender, but still firm, about 14 minutes. 15. Remove the bay leaves; stir the parsley into the soup; check seasonings and add salt/pepper if needed. 16. Ladle the soup into warm bowls and sprinkle each with some of the grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
