Mushroom Soup with Rice
by Editorial Staff
A fragrant, rich, and satisfying dish. This mushroom soup with rice can be cooked throughout the year since the recipe uses champignons, which are not a problem to buy in any supermarket. The soup is prepared in water, without the use of meat.
Cook: 1 hour
Servings: 8
Ingredients
- Rice – 150 g
- Champignons – 300 g
- Potatoes – 280 g
- Onions – 150 g
- Carrots – 110 g
- Bay leaf – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2 tbsp
- Fresh greens – 20 g
- Water – 2 l
Directions
- Rinse the rice several times. Place the rice in a saucepan. Pour in water. Stir and heat. Bring to a boil, simmer and simmer for 5-7 minutes.
- Meanwhile, peel the onions and carrots. Cut the onion into cubes. Grate the carrots on a coarse grater. Heat vegetable oil in a skillet and saute vegetables for 5-6 minutes over medium heat to soften them.
- Peel the potatoes and cut them into small pieces. Dip in a saucepan with rice. Bring to a boil. Simmer for 8-10 minutes over low heat.
- Rinse the mushrooms. Cut into slices and add to the saucepan. Cook for 3-5 minutes from boiling.
- Add fried vegetables, bay leaves, salt, and black pepper to a saucepan. Stir and let it boil. Boil for 2-3 minutes over low heat.
- Rinse the herbs, chop finely and add to the saucepan. Stir and turn off the heat. Cover and let sit for 8-10 minutes. Mushroom soup with rice is ready.
Enjoy your meal!
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