Soup with mushrooms and rice

Soup with mushrooms and rice
Soup with mushrooms and rice Delicious soup with mushrooms, brown rice and carrots. Ideal for dieters, because it has very few calories and fat. With vegetable broth is fasting. From
4.5 stars rate, from 4 people

Preparation time: 20 minutes | Cooking: 25 minutes | Total time: 45 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 170 Calories | Fat: 6 g.

Ελαιόλαδο : 1,5 tablespoon
Chopped κρεμμύδι : 1 large
White mushrooms: 500 g.
Wormwood mushrooms: 300 g.
cut Julien carrots: 3 moderate
Grated garlic: 1 clove
Salt: 1/2 teaspoon
Pepper: 1/2 teaspoon
Xero thyme: 1/2 teaspoon
Broth Chicken: 1,2 liters (for fasting soup put vegetable broth)
Chestnut rice: 1 mug (use the one that boils in 10 minutes)
Water: 2 mugs

1. Finely chop the onion, Clean the mushrooms and cut slices, rub the garlic and cut the carrots Julien (like matchsticks).
2. In saucepan, heat the olive oil and add the onion. Cook over medium heat, stirring occasionally to avoid burning, about 5 minutes. Add the mushrooms and carrots and cook over high heat for 10 minutes (mushrooms will draw their liquid, they will evaporate and begin to roast). Finally add the garlic, salt, pepper and thyme and cook for another 1 minute, stirring regularly.
3. Add the water, broth and rice. When the mixture boil, reduce heat, misoskepazete the pot and simmer until soft rice, 10 minutes. Serve the soup warm.

Prepared in 12 April 2016 by Luise

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