August - it's time to go to the forest for mushrooms. And this time, we advise you not to fry them, but to cook this simple and very tasty rice soup.
If you can’t find forest mushrooms, they can be completely replaced with champignons.
COOKING TIME :
NUMBER OF PORTS:
Wine (dry sherry)
3 tbsp. l
Boil the rice according to the instructions on the package.
Drain and set aside.
Melt the butter in a pan and fry chopped garlic, mushrooms and carrots on it for several minutes.
Add the sherry and keep it on fire for a couple more minutes.
In a saucepan, bring the chicken stock to a boil. Add rice and sauteed vegetables and mushrooms.
Cook for 5-10 minutes over medium heat.
Pour the cream into the pan, add the chopped cale and keep the soup on fire for a couple more minutes.
Serve immediately, sprinkled with finely chopped green onions. Bon appetit!
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