| Cook Time | 50 minutes |
| Servings |
Ingredients
- 500 gram Chicken fillet
- 400 gram Champignons
- 1 piece Carrot
- 1 piece Onion
- 1 tablespoon Flour
- 2.5 liters Water
- 250 ml Rice
- 2/3 glass Cream
- 1 piece Bay leaf
- Black pepper, salt (to taste)
- Greenery (to taste)
Ingredients
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Instructions
- In a large saucepan ( I have 5 liter), heat a couple of tablespoons of vegetable oil over medium heat and fry finely chopped onions and carrots. Fry for a short time, until the transparency of the onion.
- Then add the chicken cut into small pieces and fry for another 10 minutes, stirring.
- Mushrooms cut plates and add to the meat and vegetables. Cook until the liquid has evaporated. I did not wait for complete evaporation, continued further on the recipe, everything turned out fine.)
- As soon as all or almost all the liquid evaporates, add a spoonful of flour, mix thoroughly, pour in a thin stream of cream or add sour cream. I have sour cream.
- Then pour the boiling water, stir and pour the rice. Cook the soup until cooked rice.
- At the end of cooking, add pepper, Bay leaf, salt. Let stand for 10-15 minutes and serve with fresh herbs.
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