Mushroom broth soup

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook soup in mushroom broth with mushrooms? Prepare the products according to the list. For your own homemade broth, you can use any mushrooms, fresh or frozen, I took dried chanterelles (100 g), you can also take ready-made semi-finished mushroom broth. Choose short-grain rice, it will cook faster.

2. STEP 2

   

   First, let's make mushroom broth; to do this, rinse the mushrooms well and remove any debris. If you take fresh mushrooms, sort and cut into pieces.

3. STEP 3

   

   Cover the mushrooms with cold water and put on fire, add bay leaf and peppercorns. After boiling, cook for 10 minutes, do not forget to remove the resulting foam.

4. STEP 4

   

   While the mushroom broth is cooking, wash and peel all the vegetables.

5. STEP 5

   

   Cut the potatoes into medium pieces.

6. STEP 6

   

   Throw the chopped potatoes into the pan to cook when the mushroom broth is ready.

7. STEP 7

   

   Soak the rice in water for 5 minutes, then rinse well and place in a saucepan.

8. STEP 8

   

   Cut the carrots into strips.

9. STEP 9

   

   Heat a frying pan with vegetable oil and add carrots to fry.

10. STEP 10

    

    Cut the onion into small pieces.

11. STEP 11

    

    Cut the bell pepper into small pieces too.

12. STEP 12

    

    Throw the onions and peppers into the carrots.

13. STEP 13

    

    Fry the vegetables until light golden brown.

14. STEP 14

    

    When the rice and potatoes in the soup become soft, place the fried vegetables in a saucepan, bring to a boil, then add salt and ground coriander.

15. STEP 15

    

    Wash the greens, dry and finely chop.

16. STEP 16

    

    Throw the greens into the soup a couple of minutes before it is ready, turn off the heat and leave the soup to steep for 7-10 minutes, then pour into plates and serve. Bon appetit!

Comments on the recipe

tatyanochka2022

20.08.2023

4.7

Last summer I dried a lot of porcini mushrooms - mainly for soups. Therefore, when I saw a new recipe for mushroom soup, I decided to make it. Interest in the recipe was also aroused by the fact that the soup is prepared with the addition of rice. Having started cooking, I poured hot water over the mushrooms and left for 3 hours so that they were thoroughly soaked and became soft. Then I washed them, cut them and placed them together with bay leaves in boiling meat broth, cooked the mushrooms for 10 minutes (I did not add peppercorns). After that, I added potatoes and rice to the pan and cooked until the potatoes were done. Lastly, I put the frying of carrots and onions, ground coriander, and salt into the pan (I made the frying without bell pepper). Cooked the soup in mushroom broth for another 30 minutes until the sautéed vegetables became soft. The aroma was amazing! The soup turned out not only very tasty, but also satisfying and rich. The rice thickened the soup, which I liked. My family loves this soup very much! Thank you very much!