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Print Recipe
Cream Soup with Rice and Mushrooms Recipe
Fragrant, delicate, velvety. This gentle, mushroom soup will leave few people indifferent. Mushrooms can be used almost any.
Cuisine Ukrainian
Cook Time 50 minutes
Servings
Ingredients
Cuisine Ukrainian
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. Then add the chicken cut into small pieces and fry for another 10 minutes, stirring.
    Then add the chicken cut into small pieces and fry for another 10 minutes, stirring.
  3. 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.)
    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.)
  4. 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.
    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.
  5. Then pour the boiling water, stir and pour the rice. Cook the soup until cooked rice.
    Then pour the boiling water, stir and pour the rice. Cook the soup until cooked rice.
  6. At the end of cooking, add pepper, Bay leaf, salt. Let stand for 10-15 minutes and serve with fresh herbs.
    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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