Mushroom Soup With Rice - A Recipe With A Photo Step By Step. How To Make Mushroom And Rice Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

If you miss mushroom dishes, then be sure to prepare a fragrant and delicious mushroom soup with rice.

Ingredients

Champignons - 350 g

Parboiled 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.

Greens to taste

• 32 kcal
• 25 minutes
• 25 minutes

Photo of the finished dish

Step by step recipe with photo

Oh, this mushroom soup with rice - I can never guess how much to cook it, since both 1.5 and 2 and 3 liters of this first course are eaten immediately, on the first day! Due to the fact that the indescribable aroma of mushrooms soars throughout the house when cooking soup, someone is constantly spinning in the kitchen - well, when will the dish be ready ?!

And if you cook such a soup with mushrooms and chicken broth, everything will be eaten in one sitting! You will only pour the soup into the bowls with a ladle. Well, what am I talking about … Let's start creating this fragrant dish in our kitchen.

To prepare soup with mushrooms and rice, choose parboiled rice - this will save you both time and money, because such cereals will not boil down! Champignons can easily be replaced with oyster mushrooms or other mushrooms.

We peel and rinse all vegetables in water, cutting out impurities.

Cut the onion and carrots into small cubes and the potatoes into medium cubes. If desired, you can add a small piece of celery or parsley root to the soup, but very small so as not to overpower it with the smell of the mushroom aroma.

Rinse fresh champignons in water and cut in half, and then into slices.

Pour vegetable slices into a saucepan, add chicken broth and add washed parboiled rice. Add the required amount of water - take it into account according to your taste. Place the pot on fire and boil the contents for 10-15 minutes.

Then add the chopped champignons, a couple of bay leaves and boil for another 5-7 minutes, adding also salt and granulated sugar. Rinse and grind fresh or frozen herbs, pouring them into the soup 2 minutes until tender. Turn off the heat and simmer the first dish covered for about 5 minutes.

Then pour the mushroom soup with rice into deep bowls and serve with bread and sauces: sour cream, mayonnaise.

Enjoy it!

Other recipes for mushroom soups

Soup with champignons and barley

• Mushroom soup with barley
• Mushroom champignon soup
• Soup with mushrooms in a slow cooker
• Vegetable soup with mushrooms
• Frozen mushroom mushroom soup
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• Mushroom soup in a slow cooker