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