Lenten Mushroom and Rice Soup
⏳ Time
1 hour 20 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Tastes great even without a salad :)
Ingredients
- Salad Potatoes - 6 pieces
- Fresh Mushrooms - 18 pieces
- Spanish onions - 1 piece
- Rice - 3.5 oz
- Carrot - 1 piece
- Bay leaf - 2 pieces
- Salt - to taste
- Vegetable Oil - 3 tablespoons
- Green peppercorns - 4 pieces
Step by Step guide
Step 1
Wash the mushrooms, place them in a pot, and cover with three liters of water. Bring to a boil. Once boiling, reduce the heat to below medium and cook the mushrooms for 40–45 minutes, preferably with the lid on.
Step 2
Peel the potatoes and cut them into large wedges.
Step 3
Dice the carrot and onion as you prefer. I slice the onion into half-rings and cut the carrot into sticks.
Step 4
Rinse the rice well and drain the water.
Step 5
Remove the mushrooms, place them in a colander, and let them dry. Add the potatoes to the mushroom broth. Add the bay leaf and black pepper.
Step 6
In a well-heated skillet, pour in the vegetable oil (I used mustard oil, but any other will work well too). Add the onion and carrot, sauté for about one minute over medium heat, then add the rice and fry for another 2–3 minutes, stirring constantly.
Step 7
Cut the mushrooms into quarters and return them to the broth, then add the sautéed vegetables with the rice. After 5–6 minutes, add salt. Cook until the potatoes are done.
Step 8
Serve with dark bread and a salad of tomatoes and cucumbers.
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