Lean soup with mushrooms and rice

Lean soup with mushrooms and rice

Ingredients

• Potatoes 6 items
• Fresh champignons 18 pieces
• Red onion 1 piece
• Rice glasses
• Carrot 1 piece
• Bay leaf 2 pieces
• Salt taste
• Vegetable oil 3 tablespoons
• Black peppercorns 4 pieces

Directions

1. Wash the champignons, put them in a saucepan, pour three liters of water, put them to boil. After the water boils, reduce the heat to below average and cook the mushrooms for 40–45 minutes. Better under a closed lid.
2. Peel the potatoes and cut into large wedges.
3. Chop carrots and onions arbitrarily, as you like more. I cut the onions into half rings and the carrots into cubes. Rinse the rice well and drain the water.
4. Get the mushrooms, put them in a colander, let dry. Pour potatoes into the mushroom broth. Add bay leaves and black pepper.
5. Pour vegetable oil into a well-heated frying pan (I had mustard oil, but it's also delicious with any other). Add onions and carrots, fry for about one minute over medium heat, add rice and fry for another 2-3 minutes, stirring constantly.
6. Cut the mushrooms into four parts and return to the broth, then add vegetables and rice to the broth. Season with salt after 5-6 minutes. Cook until potatoes are tender.
7. Serve with black bread and tomato and cucumber salad.