Aromatic Mushroom Broth Soup

Very aromatic and rich, perfect for a family dinner! Mushroom broth soup is tasty and satisfying, perfect for fasting. It doesnʼt take long to cook because itʼs meatless. You can take the broth ready-made in cubes or make it yourself. Any variety of mushrooms is suitable, including dried, frozen, and fresh.
cook time: 40 min
Maya Lindell
Aromatic Mushroom Broth Soup

Nutrition Facts (per serving)

82
Calories
4g
Fat
12g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Ground coriander 0.5 tsp
Rice 50 g
Potato 4 pc
Bay leaf 2 pc
Carrot 1 pc
Vegetable oil 50 ml
Peppercorns to taste
bell pepper 1 pc
Greenery to taste
Mushroom broth (ready or mushrooms for broth) 500 ml

Recipe instructions

Step 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.

Step 2

Step 2
First, letʼs make mushroom broth; to do this, rinse the mushrooms well and remove any debris. If you take fresh mushrooms, sort and cut into pieces.

Step 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.

Step 4

Step 4
While the mushroom broth is cooking, wash and peel all the vegetables.

Step 5

Step 5
Cut the potatoes into medium pieces.

Step 6

Step 6
Throw the chopped potatoes into the pan when the mushroom broth is ready.

Step 7

Step 7
Soak the rice in water for 5 minutes, then rinse well and place in a saucepan.

Step 8

Step 8
Cut the carrots into strips.

Step 9

Step 9
Heat a frying pan with vegetable oil and add carrots to fry.

Step 10

Step 10
Cut the onion into small pieces.

Step 11

Step 11
Cut the bell pepper into small pieces too.

Step 12

Step 12
Throw the onions and peppers into the carrots.

Step 13

Step 13
Fry the vegetables until light golden brown.

Step 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.

Step 15

Step 15
Wash the greens, dry and finely chop.

Step 16

Step 16
Throw the greens into the soup a couple of minutes before it’s ready, turn off the heat and leave the soup to steep for 7-10 minutes, then pour into plates and serve. Bon appetit!

Additional rubrics

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