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© Meredith Corporation. All rights reserved. Used with permission.
Place dried shiitake mushrooms in a small bowl; cover with boiling water. Let stand 30 minutes. Drain, rinse and chop mushrooms, discarding stems. Set aside.
In a 4-quart Dutch oven, cook onion and garlic in hot olive oil over medium heat until onion is tender but not brown. Add rice and thyme; cook and stir for 2 minutes. Add shiitake, button and portobello mushrooms; cook and stir 2 minutes more. Add broth; bring to a boil. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Remove from heat; cool slightly (5 to 10 minutes).
Transfer, about half at a time, to blender. Cover and blend until smooth. (Use caution blending hot ingredients.) Season with salt and pepper. Top with parsley and/or sour cream, if desired.