Creamy Soup with Rice, Mushrooms and Celery

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!

Cook: 40 minutes

Servings: 4

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

Directions

1. Peel the onion and cut it into small cubes. Peel the carrots and also cut them into small cubes.
2. 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.
3. Rinse the champignons, refresh the cut on the stem of each mushroom, cut off the darkened areas. Cut the mushrooms into small cubes.
4. 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.
5. Gently pour the cream into the soup and stir. Once again, stirring occasionally, bring the soup to a boil and remove from heat.
6. 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!