How to cook
Melt the butter over the heat and stew the cleaned, washed and finely chopped mushrooms in it for 5 minutes.
Then add the finely chopped onion and rice. Stew for another 5 minutes, by stirring occasionally.
Pour the tomato juice and sprinkle with vegetable seasoning. Add water and let the appetizing mushroom soup with rice boil for about 30 minutes.
Remove the vegetable soup from the heat and after it has cooled slightly, thicken it.
Beat 1 egg and yogurt in a bowl and add some of the warm broth.
Stir and pour it into the soup and if necessary add as much salt as you like.
Serve the mushroom soup with rice and thickener, seasoned with as much fresh parsley and lemon juice as you like.