Rich Mushroom Soup

22/02/2018
Topato
fromTopatoDarth Vader555359581
"A fragrant soup that I`d pour myself a second serving of with pleasure."
Preparation10 min.
Cooking50 min.
Тotal60 min.
Servings4
Cook
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Ingredients

  • mushrooms - 17.5 oz (500 g) fresh
  • rice - 3 1/3 tbsp (50 g)
  • green onions - 2 oz (50 g)
  • carrots - 2 oz (50 g)
  • celery - 2 oz (50 g)
  • tomatoes - 2 oz (50 g)
  • flour - 2 tbsp (30 g)
  • oil - 3 1/3 tbsp (50 ml)
  • parsley - 1/2 bunch
  • paprika
  • bay leaf - 1
  • black pepper - 4 - 5 grains
  • salt

Preparation

Clean the mushrooms, cut them into slices and pour about 6 1/5 cups (1.5 L) of salted water over them. Bring to a boil and leave to boil on moderate heat. Add the finely chopped onions, carrots, celery. Season the soup with bay leaf, finely ground black pepper and salt.

Boil the mushrooms and vegetables about 30 min., then add the rice and finely chopped tomatoes. Boil until the rice is ready.

Heat the oil. Add the flour and braise until golden. Season with paprika and dilute with a little of the mushroom broth. Return the roux to the soup and stir well. Let the dish "bubble" and then remove from the heat.

Before serving, sprinkle with finely chopped parsley. Optionally you can add 1 tbsp cream.find similar recipes here

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