Mushroom soup with rice

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook mushroom soup with rice? Prepare all ingredients. To prepare the soup, you can use both long-grain and short-grain rice. When choosing a type of rice, focus on your taste preferences. Take small onions and carrots, since the soup itself is small in volume. For greens, you can use dill, parsley or green onions.

2. STEP 2

   

   Prepare the roast in the classic way. Peel the onion and cut it into cubes, peel the carrots and grate on a coarse grater. Place the prepared vegetables in a frying pan, add a little vegetable oil and lightly fry the vegetables until soft. There is no need to fry vegetables too much.

3. STEP 3

   

   Rinse the rice under water several times. The water should become clear. Place the washed rice in a saucepan, add water and put on fire. Bring water to a boil, add salt, reduce heat and cook rice until half cooked.

4. STEP 4

   

   Using a vegetable peeler, peel the potatoes, cut them into cubes or sticks, and when the rice is half cooked, add the potatoes to the broth.

5. STEP 5

   

   Rinse the champignons under running water, remove the “skirt” if desired. Cut the mushrooms in any way: into plates, cubes, or in any order.

6. STEP 6

   

   When the potatoes are almost ready, transfer the chopped champignons to the pan. Let the mushrooms simmer for a few minutes.

7. STEP 7

   

   Then add the fried onions and carrots, add a bay leaf. Let the soup simmer for a few more minutes, then turn off the heat and let the soup sit for a while, covered, to absorb the flavors.

8. STEP 8

   

   At this time, wash the greens, dry them and chop them finely. Pour the finished hot soup into bowls, sprinkle with herbs and serve.

Comments on the recipe

Natalia M

03.09.2023

4.6

I prepared mushroom soup with rice according to this recipe especially for my fasting husband. It was important for me to make the soup satisfying and rich, because usually meatless first courses are too light for men. The mushroom soup according to this recipe turned out exactly what I needed. Thanks to the delicious roasting and rice, the soup became rich and quite thick. When the onions and carrots were ready, I wanted to add the mushrooms to the pan at the same time. It turned out very well) The champignons did not have time to fry, but they managed to stew well and soak in the juices of the vegetables. After combining all the ingredients in the pan, I checked for about 10 minutes and left to steep. I added the green onions directly to the plate. It goes well with mushrooms) The soup is very tasty! What I liked most was the aroma of mushrooms and the delicate consistency of the broth. By the way, I followed all the proportions and the result pleased me) Thanks for the recipe, my husband liked it too!

Stasya

03.09.2023

5

How long should rice ideally cook?