Mushroom soup with rice

Step-by-step cooking

1. Step 1:

   

   How to cook mushroom soup with rice? Prepare all ingredients. To make soup, you can use both long-grain and round-grain rice. When choosing a variety of rice, focus on your taste preferences. Take onions and carrots of a small size, since the soup itself is small in volume. As greens, you can use dill, parsley or green onions.

2. Step 2:

   

   Prepare the roast in the classic way. Peel the onion from the husk and cut it into cubes, peel the carrots and grate on a coarse grater. Transfer the prepared vegetables to a frying pan, add a little vegetable oil and lightly fry the vegetables until soft. It is not necessary to fry vegetables strongly.

3. Step 3:

   

   Rinse rice under water several times. The water should be clean. Put the washed rice in a saucepan, fill with water and put on fire. Bring the water to a boil, add salt, reduce the heat and cook the rice until half cooked.

4. Step 4:

   

   Using a vegetable peeler, peel the potatoes, cut them into cubes or cubes, and when the rice is half ready, add the potatoes to the broth.

6. Step 5:

   

   Rinse the champignons under running water, remove the "skirt" if desired. Cut the mushrooms in any way: plates, cubes or in any order.

7. Step 6:

   

   When the potatoes are almost ready, put the chopped mushrooms in a saucepan. Let the mushrooms boil for a few minutes.

8. Step 7:

   

   Then add the fried onions and carrots, put the bay leaf. Let the soup boil for a few more minutes, then turn off the heat and let the soup stand for a while under the closed lid so that it is saturated with aromas.

9. Step 8:

   

   At this time, wash the greens, dry them and chop them finely. Pour the finished hot soup on plates, sprinkle with herbs and serve.