Prepare a terrific tasty mushroom soup with a delicate creamy taste.
Soak mushrooms in salt water for 20 minutes.
One onion finely we will cut.
One carrot grate.
Mushrooms soak in salt water, now they are perfectly clean.
Mushrooms cut into small pieces, the soup will need 5-6 medium-sized mushrooms.
A pan with a thick bottom put on the fire and pour a little vegetable oil.
Melt another 30 grams of butter.
Add onion and cook a few minutes until transparent.
Add carrots and fry with the onions for 2-3 minutes.
Then I add the mushrooms and fry an additional 5 minutes stirring occasionally.
I poured 1 liter of water.
When the water begins to boil, rented foam.
Add salt.
And adds the most interesting ingredient - it is rice. Rice white, about 80g. I did previously well washed. Due to the rice, the soup will have a creamy taste.
It's amazing, right? And what do you know the secrets of cooking mushroom soup? Be sure to write in the comments!
Cook soup, covered, until cooked rice for 20-25 minutes.
Milled soup until completely homogeneous state in a blender. The result here is a homogeneous soup. I return it to the pot.
Add pepper and salt to taste. If the soup was very thick, you can dilute it with a little milk. I bring the soup to a boil and ready to be served!
Soup turns out very tasty, very mushroom, sweet, with a pleasant creamy taste, despite the fact that there is no cream here.
Bon Appetit!
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Ingredients:
- 500g mushrooms
- 1 onion
- 1 carrot
- 2 tablespoons vegetable oil
- 30 g butter
- 70-80 grams of rice
- salt pepper
- milk - optional