Meatless Soup with Mushrooms and Rice Recipe
Pickle with dried mushrooms and rice, cooked in a slow cooker, is a wonderful dish for a lean table. It is not only delicious and satisfying, but also healthy. After all, mushrooms are a valuable source of protein in their composition, a lot of vegetables and herbs.
Servings
6
Cook Time
12minutes
Servings
6
Cook Time
12minutes
Ingredients
Instructions
  1. Let’s start with mushrooms. They should be soaked overnight, washed in the morning and filled with water (250 ml) and boiled for about an hour.
  2. While the mushrooms are cooking, cut the cucumbers into small cubes, pour water (250 ml) and simmer on low heat for half an hour.
  3. Now let’s get on with the vegetables. Finely chop the onion and carrot, pour vegetable oil into the bowl of the slow cooker. Turn on the frying mode at 150 degrees for 30 minutes. Fry the vegetables with the lid closed for 10 minutes.
  4. Then add the chopped mushrooms without broth, stir and cook for another five minutes.
  5. Then put the potatoes cut into medium cubes, add a little hot water, stir and cook with the lid closed until the end of the regime.
  6. After that, add rice, cucumbers with water, tomato paste.
  7. Pour in the mushroom broth (it should be filtered) and the remaining water (hot), add salt, sugar, spices.
  8. Turn on the “Soup” mode for 1.5 hours. 20 minutes before the end of the regime, put the chopped garlic, tomato, sliced, celery, cut into thin slices, and bay leaf.
  9. Add the greens. Let the soup boil and leave to warm up for half an hour (or longer).
  10. Brine soup turns out to be so delicious, fragrant and satisfying! If desired, you can add sour cream to the bowl.
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