Mushroom Soup with Rice

Mushroom Soup with Rice

Incredibly fragrant and rich soup that does not lose its taste the next day and becomes even tastier!


• Champignons — 300 grams or 0,66 pounds(lbs),
• Rice — 2-3 tbsp.
• Butter — 2 tbsp.
• Carrots — 2 pieces,
• Onions — 1 piece,
• Vegetable oil — 2 tbsp.
• Potato — 2 pieces,
• Bay leaf — 1 piece,
• Tomato Paste — to taste,
• Salt — to taste.


1. Rinse the mushrooms.
2. Cut the champignons into medium slices.
3. Rinse the rice and mix with chopped mushrooms, put in a saucepan, add butter. Then fill with water (so that everything covers slightly) and simmer over medium heat.
4. Chop the onion finely. Grate the carrots.
5. Fry onions and carrots in vegetable oil until golden.
6. Add them to mushrooms and rice.
7. Cook until the rice soft.
8. Cut potatoes into cubes.
9. Pour potatoes into the soup, if necessary, add boiling water and cook soup for 8-10 minutes.
10. Put spices and bay leaf. Tomato paste — optional.
11. When serving, sprinkle soup with chopped herbs and add sour cream.

Bon Appetit!!!

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