Mushroom soup from dried mushrooms

The recipe for making mushroom soup from dried mushrooms always helps me out in winter, when I want a fragrant, hot soup - not from fresh shop champignons, but with a real smell of the forest!

Ingredients

• Dry mushrooms - 3/4 Cups Rice - 0.5 Cups Potatoes - 2-3 Pieces Carrots - 1 Piece Onions - 1 Piece Butter - 3 Tbsp. spoons Salt - To taste Ground black pepper - To taste Bay leaf - 1-2 Pieces

Directions

1. Wash the mushrooms thoroughly, cover with hot water and leave for 2-3 hours. Drain the infusion (it is, there are no words, very fragrant, but still it is better to be on the safe side, in my opinion), pour the mushrooms with clean cold water and put on the fire. When it boils, remove the foam, season with salt and simmer under a lid.
2. After half an hour, strain the broth and return it to the pan, and chop the mushrooms and send them to the pan with heated butter.
3. Add finely chopped onions and chopped carrots. Saute for 5-7 minutes. Boil the mushroom broth. Peel and cut the potatoes into small cubes. As soon as the broth boils - toss the potatoes and bay leaf. Rinse the Rris, add cold water and cook until tender.
4. Put the fried mushrooms, onions and carrots in a saucepan with boiling mushroom broth. Spice up. Cook under the lid for about 10 minutes. Before the very end of cooking, add the boiled rice. Remove the bay leaf. Mix. That's all - let the soup rest a little under the lid, while you cut the bread, chop the fresh herbs and remove the sour cream from the refrigerator;). Bon Appetit!