An excellent homemade soup with mushrooms and cream: thick, rich, fragrant, hearty, and quite easy to prepare! This dish is perfect for an everyday lunch!
Summary
| Cook Time | 40 minutes |
| Total Time | 40 minutes |
| Course | Soup |
| Servings (Default: 4) |
Ingredients
Ingredients- Champignons – 200 g
- Rice – 80 g
- Celery stalk (frozen) – 60 g
- Cream (15%) – 100 ml
- Onions – 100 g
- Carrots – 90 g
- Garlic – 1-2 cloves
- Vegetable oil – 1-2 tbsp
- Salt – 0.5 teaspoon
- Ground black pepper – on the tip of a knife
- Water – 1 l
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut it into small cubes. Peel the carrots and also cut them into small cubes.
- Heat the oil in the bottom of the heavy-bottomed saucepan where the soup will be cooked. Place the chopped vegetables and fry, stirring occasionally, for 2-3 minutes over medium heat.
Peel and chop the garlic. Add celery and chopped garlic and cook for another 3 minutes. - Rinse the champignons, refresh the cut on the stem of each mushroom, cut off the darkened areas. Cut the mushrooms into small cubes.
- Add chopped mushrooms and rice to a saucepan and pour in water. Stir and bring to a boil. Add salt, black ground pepper, and cook over low heat for 20 minutes until the rice is fully cooked.
- Gently pour the cream into the soup and stir. Once again, stirring occasionally, bring the soup to a boil and remove from heat.
- Creamy mushroom and celery soup are ready! The dish can be served immediately after preparation. If you wish, you can add fresh herbs to each portion.
Enjoy your meal!
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