Mushroom soup with rice and potatoes, recipe. Mushroom soup from dried mushrooms with rice Mushroom and rice soup

A very tasty and rich mushroom soup with rice is made using this recipe. The rich aroma of mushrooms and the slight sourness of tomatoes make it unforgettable. You can use dry or fresh mushrooms. The taste will largely depend on what mushrooms you use, but the dish still turns out very tasty.

Ingredients

To prepare mushroom soup with rice we will need:

4 liters of chicken broth (or water);
1/2 cup rice;
300 g fresh or 100 g dried mushrooms;
4 potatoes;
4 tomatoes;
1 bell pepper;
1 onion;
1 carrot;
2 eggs;
2 tsp. spicy adjika;
saffron powder, pepper, salt, bay leaf;
greenery;
vegetable oil.

Cooking steps

Soak dried mushrooms in warm water for at least 40 minutes. If you are cooking with fresh mushrooms, then you need to chop them and lightly fry them in vegetable oil in a frying pan.

Separately, fry finely chopped onion and grated carrots in vegetable oil in a frying pan, add saffron and finely chopped bell pepper, remembering to stir occasionally. When everything is thoroughly fried, add adjika and chopped tomatoes, previously peeled, to the frying and simmer over low heat for about 3 minutes.

Add mushrooms to the frying, stir and turn off the gas.

Add chopped potatoes to the boiling broth and cook until half cooked, then add rice and cook until the rice is half cooked.

When the rice is almost ready, add fried mushrooms, salt and pepper to the soup to taste.

Beat the eggs separately and pour them in a thin stream into the soup, stirring constantly. Add bay leaf and finely chopped herbs.

Bring the rich, delicious mushroom soup and rice to a boil and turn off the heat.

Bon appetit!

Mushroom soup with rice is an excellent summer first course. It is very easy to cook, it tastes good, even if it is cooked in water and not in meat broth. This is a good option for vegetarians, because mushrooms are an excellent alternative to meat.

General rules

If you don’t want to cook in water, you can make broth by first boiling a beef bone or a piece of chicken. The broth must be strained.

Mushroom soup is usually prepared with rice and potatoes. Other required components are onions, carrots, herbs, and spices.

Those who like special soup can puree it using a blender. Instead of rice, you can add other cereals, as well as small pasta.

Classic recipe for mushroom soup with rice

This soup can be prepared easily and quickly. It turns out incredibly tasty. You can use either water or pre-prepared chicken or meat broth.

What do you need:

a handful of rice;
1 onion;
1 carrot;
any mushrooms (chanterelles, porcini, champignons, etc.) - 300 g;
potatoes - 3 pcs.;
salt, pepper, bay leaf;
greenery;
vegetable oil.

Lightly boil or fry the mushrooms.
Finely chop the onion, grate the carrots (coarsely) and fry everything in vegetable oil until golden brown.
Add rice to boiling broth (or water) and cook for about five minutes.
Add the sliced potatoes and cook for 10 minutes, stirring occasionally.
Place the mushrooms in the pan and cook until the potatoes are ready.
At the end of cooking, add onions with carrots, bay leaves, pepper, salt and herbs. Cook for about three minutes and turn off the heat.
Cover the finished mushroom soup with rice, let it brew, and then you can try it.

With egg

What do you need:

2/3 cup rice;
2 eggs;
4 liters of chicken broth;
1 onion;
1 carrot;
300 g of porcini mushrooms (can be replaced with store-bought ones);
4 tomatoes;
medium size potatoes - 4 pcs.;
2 tsp. adjika;
1 sweet pepper;
bay leaf, salt;
a pinch of saffron;
ground black pepper;
vegetable oil;
greens (parsley, dill).

Cut the potatoes into cubes (finely) and place them in boiling broth, add salt and bay leaf.
Fry randomly chopped mushrooms in a frying pan.
Fry the onion separately. When it becomes slightly golden, add grated carrots and pepper. Fry everything together for a few minutes.
Add adjika, tomatoes and seasoning to the vegetables and simmer for two to three minutes.
Transfer the prepared roast into the soup, followed by the mushrooms and washed rice.
Beat the eggs and pour them into the boiling soup carefully in a thin stream.
Add chopped herbs at the end of cooking.
Let the soup sit for about 15 minutes, then you can serve it to your family.

With wild rice and tomatoes

This mushroom soup with rice, exotic for our area, has a bright, unusual taste. To prepare it you will need wild black rice and Japanese forest mushrooms.

What do you need:

15 g shiitake mushrooms (dried);
85 g rice (wild);
1 onion;
3 cloves of garlic;
1 can of tomatoes in their own juice;
1 tsp. dried tarragon;
15 g ginger;
two tablespoons of vegetable oil;
a few black peppercorns;
salt.

Rinse the rice, add water in a 1:1 ratio, cook for about half an hour (it should be half cooked).
Lightly rinse the mushrooms, place them in hot water and boil for about 15 minutes.
Cut the onion into small squares, crush the garlic and ginger in a special device.
In the container in which the mushroom soup with rice will be cooked, heat the vegetable oil, add the garlic, onion and ginger there, bring them to a transparent state.
Cut each mushroom in half. Pour the water in which they were boiled (through a napkin) into the pan with the future soup. Then add mushrooms, tarragon and cook until boiling.
As soon as it boils, add rice and 0.5 liters of boiling water and bring to a boil.
Place the tomatoes in their own juice into the pan, which must first be cut. Cover the soup with a lid and simmer for about 30-35 minutes. Add salt and crushed peppercorns ten minutes before cooking.

Thanks to Japanese mushrooms, the soup has a rich taste and aroma. It doesn't get worse the next day. If the mushroom soup with rice has become too thick, you can dilute it with water and boil it slightly.

Ingredients:

300-350 gr. mushrooms (I used champignons, but oyster mushrooms, butter mushrooms, Polish mushrooms, and porcini mushrooms will also work - your choice)
3 potatoes
2-2.5 l. water
1 carrot
1/2 onion
vegetable oil (sunflower)
ground black pepper
1-2 bay leaves
1/2 tbsp. rice
black peppercorns
fresh or dried herbs - optional

Preparation:

We clean the mushrooms (in this case champignons), wash them and cut them into medium-sized pieces.
We clean and wash vegetables: onions, carrots, potatoes.
Cut the vegetables: potatoes into medium-sized cubes or cubes, onions into small cubes. Three carrots on a coarse grater. Fill the chopped potatoes with cold water to prevent them from darkening.
Fry the prepared mushrooms in heated sunflower oil for 7 minutes (over low heat).
Pour the onions and carrots into the pan with the mushrooms, mix and continue to fry the mushrooms and vegetables until the onions become transparent golden.
We carefully sort the rice and wash it.
Bring the water to a boil, add salt and add the prepared potatoes. We reduce the fire.
Add rice to the pan and stir. Cook the soup for 10 minutes.
Add fried mushrooms with onions and carrots, black pepper (peas and ground), one or two bay leaves (you can also add dried herbs), mix. Cook until done (another 7-10 minutes).
Mushroom soup with rice, like other mushroom soups (

Oh, this mushroom soup with rice - I can never guess which liter to cook it in, since 1.5, 2, and 3 liters of this first dish are eaten immediately, on the first day! Due to the fact that when soup is cooked, an indescribable aroma of mushrooms wafts throughout the house, someone is constantly moving around in the kitchen - when will the dish be ready?!

And if you cook this soup with mushrooms and chicken broth, you will eat everything in one sitting! You will just pour a ladle of soup into the plates. Well, what am I talking about... Let's start creating this aromatic dish in our kitchen.

To prepare soup with mushrooms and rice, choose steamed rice - this will save you both time and money, because such grains will not boil over! You can easily replace champignons with oyster mushrooms or other mushrooms.

We clean all the vegetables and rinse them in water, cutting out any dirt.

Cut the onion and carrots into small cubes, and the potatoes into medium ones. If desired, you can add a small piece of celery or parsley root to the soup, but very small so as not to overwhelm the mushroom flavor.

Wash fresh champignons in water and cut them in half, and then into slices.

Pour chopped vegetables into the pan, add chicken broth and add washed steamed rice. Add the required amount of water - adjust it according to your taste. Place the pan on the fire and boil the contents for 10-15 minutes.

Then add chopped champignons, a couple of bay leaves and boil for another 5-7 minutes, also adding salt and granulated sugar. Wash and chop fresh or frozen greens, adding them to the soup 2 minutes before readiness. Turn off the heat and simmer the first dish under the lid for about 5 minutes.

Then pour the mushroom soup with rice into deep plates and serve with bread and sauces: sour cream, mayonnaise.

I really wanted to make mushroom soup with rice and potatoes for lunch; it turns out to be very light, dietary and can be eaten during fasting. Mushrooms add a piquant taste, rice and potatoes make the dish filling.

Of the mushrooms, I chose champignons, they are affordable, you can buy them in every store, but if you have wild ones lying around in the freezer, you can take them, they will make the soup even more flavorful.

The recipe for soup with mushrooms and rice can be safely called dietary, because it turns out so easy that it can be given even to children, only those who are already 6 years old. It can also be eaten by people who adhere to fasting, because all products that are allowed are used for preparation.

Ingredients

Champignons – 400 g.
Potatoes – 4 pcs.
Rice – 3 tbsp
Onion – 1 pc.
Carrots – 1 pc.
Spices, salt - to taste
Water – 2 l.

How to cook lean mushroom soup with rice and potatoes

In this first dish, you need to add the cereal first so that it cooks faster. Place the cereal in a pan of salted water and cook for 15-20 minutes. Cooking time depends on the type of rice, I used round rice, it cooks quickly. Don't forget to stir, otherwise the cereal will burn.

Wash the champignons under running water, cut off the dry stem a little and cut them into small pieces.

Pour a couple of tablespoons of vegetable oil into the frying pan, add chopped onions and half the mushrooms. Season with salt and spices. Fry for 7-10 minutes until half cooked.

Place the champignons in the pan. Just don’t pour fat from the pan if you have a lot of it.

Immediately add the second part of the champignons and the carrots cut into pieces.

Peel the potatoes and cut them into pieces, add them and cook for 15 minutes until the potatoes are ready.

5 minutes before readiness, add bay leaf, turmeric, basil, and ground black pepper. Let's taste for salt.

Serve just cooked, warm soup with champignons and rice with toasted croutons.

You can take any long, round, steamed rice; see the cooking time on the package.
If you want to make a completely dietary soup, then you don’t need to fry the champignons.
You can add different types of mushrooms: dried or fresh. The dried ones will add flavor.
From vegetables you can add: broccoli, green peas, bell pepper.
For brighter taste, add a couple of cloves of squeezed garlic, parsley root or celery.
At the end of cooking, add a spoonful of sour cream, you will add a delicate, creamy note.
Fresh herbs will refresh the dish, you can use the following: parsley, dill, basil, downwards.
So, this mushroom soup with rice and potatoes can be considered dietary and fasting, because it contains all the permitted foods that can be eaten during fasting.