How to cook
Wash the mushrooms, clean and wash them again. Cut them into slices. Blanch them in salted water for 1-2 min. and strain.
Put the finely chopped onions and spinach to saute in oil and a little water. Add the mushrooms, spearmint to taste (fresh is best), black pepper to taste and chopped fresh parsley.
Once they're left in just oil, sprinkle on the paprika and flour. Pour in hot water 6 1/5 cups (1.5 L), while stirring nonstop and leave the soup to boil.
Salt to taste and add the washed rice or as much as desired. Boil the soup until ready.
Serve with lemon juice and cayenne pepper.