Mushroom Soup with Sherry

Efrosiya Efrosiya Novice
04/05/2013
Preparation20 min.
Cooking60 min.
Тotal80 min.
Servings3-4
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  • Rating5 out of 5

Ingredients

  • mushrooms - 10.5 oz (300 g)
  • rice - 5.5 oz (150 g) brown
  • onions - 1 head onion
  • oil - 1 tbsp
  • 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

Preparation

Wash the rice in three waters and put it to boil for about 50 minutes. Onions and celery are cleaned and cut large, then put them to stew. Make up some water and leave the pan covered until tender.

Combine the rice, then steamed 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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