This delicious mushroom soup cooks very quickly, but it is also filling, luxurious and healthy. Due to the fact that the soup is prepared without cream, it turns out to be tender and not greasy.
It is necessary
- - 300 g of champignons (it is better to take fresh, but you can also frozen);
- - 2 onions;
- - 1 cube of chicken broth;
- - 100 g of rice (basmati rice is best);
- - 4 cloves of garlic;
- - 2 tbsp. tablespoons of olive oil;
- - salt pepper.
Instructions
Step 1
Peel the onion and cut into large slices, it will become the basis of the soup.
Step 2
Pour olive oil into a preheated saucepan and add the onions. Season generously with salt, add a little pepper, and then chop up a cube of chicken stock. Peel the garlic and squeeze it into a saucepan through a garlic press. Mix everything well.
Step 3
Saute the onions over medium heat for about 3-4 minutes. The onion should be golden brown.
Step 4
Coarsely chop the champignons and add to the pan with onions. Fry the mushrooms a little so that excess water leaves them (a couple of minutes will be enough). Then pour 1 liter of boiling water into a saucepan.
Step 5
Add rice to the soup pot. In this recipe for mushroom soup, rice successfully replaces cream, it makes the soup tender, but at the same time filling and thick.
Step 6
Cover the saucepan with a lid and simmer for 15 minutes.
Step 7
Use a blender to puree the soup. The ready-made soup is best served with crispy croutons and a drop of sour cream.
