Mushroom Soup with Sherry

EfrosiaEfrosia
Jedi
2k1411270
Maria Kostoff
Translated by
Maria Kostoff
Mushroom Soup with Sherry
04/05/2013
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Preparation
20 min.
Cooking
60 min.
Тotal
80 min.
Servings
3
"Delicious and light mushroom and rice soup with sherry aroma"

Ingredients

  • mushrooms - 10.5 oz (300 g)
  • rice - 5.5 oz (150 g) brown
  • onions - 1 head onion
  • butter - 1 - 1.5 tbsp or oil
  • celery - 1 head, small
  • broth - 1 liter chicken
  • sherry - 2 fl oz (60 ml)
  • soya sauce - 1 tablespoon
  • cumin - 1/2 tsp
  • salt
  • pepper - coarsely ground
measures

How to make

Wash the rice in three waters and put it to boil for about 15 minutes. Onions and celery are cleaned and cut large, then put them to stew in the butter. Make up some water and leave the pan covered until tender.

Combine the rice, then the stewed in advance mushrooms. Pour broth, soya sauce, add cumin, salt and pepper. Allow the soup to boil for 5 minutes after reaching boiling point.

When you remove it from the heat, add sherry.

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Comments

Anonymous
Anonymous
The directions weren't clear to me. So stew the celery and onion in water? Or the broth? If in water, are you keeping the water after stewing? Still in process of making it.
15.10.2022 23:49
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