Hearty Mushroom and Rice Soup

Rich, lean, bright and satisfying! The good thing about this mushroom soup with rice is that itʼs not seasonal. Champignons are sold in stores all year round. Vegetarians will also appreciate the dish, as it is quite filling and tasty. Chopped herbs will add freshness to the soup.
cook time: 1h
Chloe Benton
Hearty Mushroom and Rice Soup

Nutrition Facts (per serving)

38
Calories
1g
Fat
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2 l
Rice 0.5 cup
Potato 2 pc
Bay leaf 1 pc
Carrot 1 pc
Vegetable oil (for frying) 2 tbsp
Champignon 300 g
Greenery to taste

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Step 6
When the potatoes are almost ready, transfer the chopped champignons to the pan. Let the mushrooms simmer for a few minutes.

Step 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.

Step 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.

Additional rubrics

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