Name: Soup in mushroom broth
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Ukrainian
Ingredients: mushroom broth - 500 ml; Rice - 50 g; Pepper black peas pc; ground coriander - ½ tsp; Bay leaf - 2 pc; White mushrooms to taste; Salt to taste; Sunflower oil to taste; Greenery to taste; Onion to taste; Carrot to taste; Pepper red to taste

Very aromatic and rich for a family dinner! Soup in mushroom broth is tasty and hearty, perfect for fasting. It doesn't take long to cook because it's meatless. You can use ready-made broth cubes or make it yourself. Any kind of mushrooms are suitable, as well as dried, frozen, fresh ones.

How to cook mushroom broth soup? Prepare the products according to the list. For your own preparation, you can take any mushrooms, fresh or frozen, I took dried chanterelles (100 gr.), You can also take ready-made semi-finished mushroom broth. Choose round-grain rice, it will cook faster.

First, we will make mushroom broth, for this, wash the mushrooms well, remove the debris. If you take fresh mushrooms, sort them and cut them into pieces.

Pour cold water over the mushrooms and put them on the fire, add a bay leaf and peppercorns. After boiling, cook for 10 minutes, do not forget to remove the foam that has formed.

While the mushroom broth is cooking, wash and peel all the vegetables.

Throw the sliced ​​potatoes into the pot to cook when the mushroom broth is ready.

Cover the rice with water for 5 minutes, then rinse well and place in a saucepan.

Heat a pan with oil and fry carrots in it.

Also cut the bell pepper into small pieces.

Toss the onions and peppers with the carrots.

When the rice and potatoes in the soup become soft, put the roast in a saucepan, bring to a boil, then add salt and ground coriander.

Throw the greens into the soup a couple of minutes before it is ready, turn off the heat and leave the soup to infuse for 7-10 minutes, then pour it into plates and serve. Bon appetit!

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Soup in mushroom broth

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