Cream Soup with Rice and Mushrooms Recipe

Cream Soup with Rice and Mushrooms Recipe

Fragrant, delicate, velvety. This delicate mushroom soup will leave few people indifferent. Mushrooms can be used almost any.
Servings 12
Cook Time 50 minutes

Ingredients

Instructions

  1. In a large saucepan (I have a 5-liter one), 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 onion is transparent.
  2. Then add the chicken cut into small pieces and fry for another 10 minutes, stirring.
  3. Cut the mushrooms into plates and add to the meat and vegetables. Cook until the liquid has evaporated. I did not wait for complete evaporation, continued further according to the recipe, everything turned out fine.)
  4. As soon as all or almost all of the liquid has evaporated, 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 in boiling water, stir and add rice. Cook the soup until the rice is ready.
  6. At the end of cooking, add pepper, bay leaf, salt. Let it brew for 10-15 minutes and serve, sprinkled with fresh herbs.
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