If you miss the mushroom dishes, then be sure to prepare a fragrant and tasty mushroom soup with rice.
Ingredients
Champignons – 350 g
Steamed rice – 100 g
Carrots – 1 pc.
Onions – 1 pc.
Potatoes – 2-3 pcs.
Chicken broth – 150 ml
Salt – 0.5 tsp.
Sugar – 0.5 tsp.
Bay leaf – 2 pcs.
Greenery – to taste
Cooking process
Oh, this mushroom soup with rice – I can never guess what kind of bottle it should be cooked, since both 1,5 and 2 and 3 liters of this first dish are eaten immediately, on the first day! Due to the fact that when cooking soup in the whole house there is an inexpressible aroma of mushrooms, in the kitchen someone is constantly spinning – when will the dish be ready?
And if you cook such soup with mushrooms and chicken broth – all will eat in one sitting! You will only pour the ladle of soup into the plates. Well, what am I talking about … Let’s start creating this fragrant dish in our kitchen.
To make soup with mushrooms and rice, choose steamed rice – this will save you both time and money, because such cereal will not boil! Champignons can easily be replaced with oyster mushrooms or other mushrooms.
All the vegetables are cleaned and washed in water, carving out the dirt.
We cut the onion and carrots into small cubes, and the potatoes – medium. If desired, a small slice of celery root or parsley can be added to the soup, but very small, so as not to smell its smell of mushroom flavor.
Fresh mushrooms washed in water and cut in half, and then – on the slices.
In a saucepan, we will pour the vegetable cut, fill the chicken broth and add the washed steamed rice. Add the necessary amount of water – consider it according to your taste. Place the pan on the fire and boil the contents for 10-15 minutes.
Then add the chopped mushrooms, a couple of laurel leaves and boil for another 5-7 minutes, sprinkling also salt and granulated sugar. We will rinse and grind fresh or frozen greens, pouring it into the soup for 2 minutes until ready. Turn off the fire and protromim the first dish under the lid for about 5 minutes.
Then we will pour the mushroom soup with rice into deep plates and serve it to the table with bread and sauces: sour cream, mayonnaise.
Pleasant to you!
Mushroom soup with rice
If you miss the mushroom dishes, then be sure to prepare a fragrant and tasty mushroom soup with rice.
Ingredients
Champignons – 350 g
Steamed rice – 100 g
Carrots – 1 pc.
Onions – 1 pc.
Potatoes – 2-3 pcs.
Chicken broth – 150 ml
Salt – 0.5 tsp.
Sugar – 0.5 tsp.
Bay leaf – 2 pcs.
Greenery – to taste
Cooking process
Oh, this mushroom soup with rice – I can never guess what kind of bottle it should be cooked, since both 1,5 and 2 and 3 liters of this first dish are eaten immediately, on the first day! Due to the fact that when cooking soup in the whole house there is an inexpressible aroma of mushrooms, in the kitchen someone is constantly spinning – when will the dish be ready?
And if you cook such soup with mushrooms and chicken broth – all will eat in one sitting! You will only pour the ladle of soup into the plates. Well, what am I talking about … Let’s start creating this fragrant dish in our kitchen.
To make soup with mushrooms and rice, choose steamed rice – this will save you both time and money, because such cereal will not boil! Champignons can easily be replaced with oyster mushrooms or other mushrooms.
All the vegetables are cleaned and washed in water, carving out the dirt.
We cut the onion and carrots into small cubes, and the potatoes – medium. If desired, a small slice of celery root or parsley can be added to the soup, but very small, so as not to smell its smell of mushroom flavor.
Fresh mushrooms washed in water and cut in half, and then – on the slices.
In a saucepan, we will pour the vegetable cut, fill the chicken broth and add the washed steamed rice. Add the necessary amount of water – consider it according to your taste. Place the pan on the fire and boil the contents for 10-15 minutes.
Then add the chopped mushrooms, a couple of laurel leaves and boil for another 5-7 minutes, sprinkling also salt and granulated sugar. We will rinse and grind fresh or frozen greens, pouring it into the soup for 2 minutes until ready. Turn off the fire and protromim the first dish under the lid for about 5 minutes.
Then we will pour the mushroom soup with rice into deep plates and serve it to the table with bread and sauces: sour cream, mayonnaise.
Pleasant to you!