Mushroom and Wild Rice Soup
A warm, tasty and invigorating first course, perfect for cold winter evenings, but which in reality you can also enjoy all year round served at room temperature. Rice soup with mushrooms a simply autumn dish, it should be tried, for people like me born in the mountains mushrooms are one of the best specialties, they should be eaten in all sauces and this recipe is one of many that enhance the flavor of mushrooms.
The mushroom and rice soup is inviting and fragrant, perfect to serve during autumn evenings and to enjoy a unique dish with an inimitable flavor.
If you fancy a unique dish with great flavor, then mushroom and rice soup is the one for you! Warm, inviting, fragrant and easy to make, this dish is perfect if you have many mushrooms in the fridge and want to use them all together to make an exquisite course. I advise you to use a pot, which will give it an even more authentic flavor, and to serve the soup with toasted bread croutons.
Let's get started!
Ingredients:
800 g mushrooms200 g rice1 onion; pepper, extra virgin olive oilgranular broth with porcini mushrooms1 hot pepper1 clove of garlic150 g tomato pulpparsley1,500 liters water
Preparation:
Clean the mushrooms well and cut into slices. Peel the onion and cut it into cubes. Also peel the garlic and cut it very fine. In a large pot cook the onion together with the garlic and chili cut into slices in a few tablespoons of oil for about 2 minutes, add the mushrooms, 2 sprigs of parsley washed and finely chopped, flavor with granular broth with porcini mushrooms, or with what you have. If not, season with salt and pepper. Cook for about ten minutes and remove the mushrooms from the pot. Add the rice, add the tomato pulp, water and continue cooking for about 10 minutes. At this point add the sautéed mushrooms, more broth if necessary and flavor for another 5 minutes. Serve accompanied with a pinch of chopped parsley and a drizzle of extra virgin olive oil!
A warm, tasty and invigorating first course, perfect for cold winter evenings, but which in reality you can also enjoy all year round served at room temperature. Rice soup with mushrooms a simply autumn dish, it should be tried, for people like me born in the mountains mushrooms are one of the best specialties, they should be eaten in all sauces and this recipe is one of many that enhance the flavor of mushrooms.
The mushroom and rice soup is inviting and fragrant, perfect to serve during autumn evenings and to enjoy a unique dish with an inimitable flavor.
If you fancy a unique dish with great flavor, then mushroom and rice soup is the one for you! Warm, inviting, fragrant and easy to make, this dish is perfect if you have many mushrooms in the fridge and want to use them all together to make an exquisite course. I advise you to use a pot, which will give it an even more authentic flavor, and to serve the soup with toasted bread croutons.
Let's get started!
Ingredients:
800 g mushrooms
200 g rice
1 onion; pepper, extra virgin olive oil
granular broth with porcini mushrooms
1 hot pepper
1 clove of garlic
150 g tomato pulp
parsley
1,500 liters water
Preparation:
Clean the mushrooms well and cut into slices. Peel the onion and cut it into cubes. Also peel the garlic and cut it very fine. In a large pot cook the onion together with the garlic and chili cut into slices in a few tablespoons of oil for about 2 minutes, add the mushrooms, 2 sprigs of parsley washed and finely chopped, flavor with granular broth with porcini mushrooms, or with what you have. If not, season with salt and pepper. Cook for about ten minutes and remove the mushrooms from the pot. Add the rice, add the tomato pulp, water and continue cooking for about 10 minutes. At this point add the sautéed mushrooms, more broth if necessary and flavor for another 5 minutes. Serve accompanied with a pinch of chopped parsley and a drizzle of extra virgin olive oil!
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