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Fresh porcini mushroom soup with rice

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659
Kitchen Eastern European
Calorie content 91.7 kcal
Portions 7 port.
Cooking time 60 minutes
Proteins * 4.2 gr.
Fats * 3.4 gr.
Carbohydrates* 15.2 g
* per 100 gr. product
Fresh porcini mushroom soup with rice
Content

From porcini mushrooms, you can cook a rice soup based on turkey broth. It turns out to be a simple mushroom soup for the whole family. For cooking, it is best to choose small fresh mushrooms, they will not creep in the soup and will be felt in separate pieces in the mouth.

Ingredients

Cooking process

step 1 out of 8
Rinse the meat, add water and boil the broth until the meat is cooked. Take out the wing, peel the potatoes. Wash and add whole to soup. Cool the meat, cook the potatoes until tender.
step 2 out of 8
Sort the mushrooms, wash, put on a sieve. Lightly dry, chop. Dissolve the butter in a frying pan, fry the mushrooms. Peel the garlic, chop finely and add to the mushrooms. Fry over medium heat for about 3-5 minutes.
step 3 out of 8
Peel the carrots, wash, cut into slices and add to the mushrooms.
step 4 out of 8
Peel the onion, cut into thin half rings and put in a pan, fry until golden.
step 5 out of 8
Remove the potatoes from the broth, mash with a fork. Return to broth again. Remove the turkey meat from the bone, chop and put back in the broth.
step 6 out of 8
Put the grilled vegetables with mushrooms in a saucepan with soup. Top up with water until the pot is almost full. Season with salt to taste, bring the soup to a boil and add rice, washed in several waters.
step 7 out of 8
Boil mushroom soup for 20 minutes. Wash the dill, chop finely and add to the pan, stir.
step 8 out of 8
Serve mushroom soup with rice, pouring it into tureens, with a slice of black bread.

Bon Appetit!

 

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