Step-by-step recipes for preparing aromatic, delicious mushroom soup with rice

2018-01-13 Liana Raimanova

Grade
recipe

2233

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

8 gr.

Carbohydrates

9 gr.

153 kcal.

Option 1. Classic recipe for mushroom soup with rice

Traditional mushroom soup with rice cereal is an excellent, aromatic, appetizing and very satisfying first course. It is prepared using any meat broth or just water with the addition of frozen, fresh or dried porcini mushrooms. It also contains processed cheese, which makes it tender and has a pleasant milky taste.

Ingredients:

• 435 g of fresh forest mushrooms;
• 135 g round grain rice;
• potatoes - 230 g;
• bulb;
• 1 carrot;
• processed cheese - 130 g;
• 1 bay leaf;
• spices for mushroom dishes - 55 g;
• half a small spoonful of salt and a mixture of peppers;
• oil for frying - 45 ml.

For chicken broth:

• 3 small chicken breasts;
• half a teaspoon of salt.

Step-by-step recipe for mushroom soup with rice

Soak clean and well-washed mushrooms in salt water for 15 minutes.

For the broth: place the washed breasts in a saucepan with three liters of water and simmer over low heat for 35 minutes. Remove the finished breasts from the cooked broth.

Cut the mushrooms into small cubes and boil in a separate saucepan over medium heat for 25 minutes.

Throw the peeled and cut into cubes potatoes along with the washed cereal into the boiling broth, add salt and boil for half an hour.

Sauté the onions and carrots, freed from impurities and peels, over medium heat for 7 minutes.

Place the boiled boletus mushrooms and heat for a few minutes.

Transfer the roast to the soup, add spices, black pepper, grated processed cheese, lightly add salt, throw in the bay leaves, pour in the mushroom broth and boil.

Let the soup sit for 45 minutes.

Serve with mayonnaise, sprinkled with any herbs.

You don’t have to boil the mushrooms in a separate pan, but simply chop them and fry them a little in a frying pan in butter.

Option 2. Quick recipe for mushroom soup with rice

The following recipe will help you prepare a wonderful soup in a hurry and nourish the whole family. The main ingredient of the dish is fresh champignons, which do not require preliminary preparation. But this fact does not in any way affect the taste of the soup; it is still amazingly tasty, aromatic and appetizing.

Ingredients:

• carrots - 90 g;
• potatoes - 235 g;
• onion - 85 g;
• 85 g round grain rice;
• 5 fresh small champignons;
• 125 g of low-fat sour cream;
• oil for frying - 65 ml;
• chopped dill - 1 handful;
• salt, black pepper - 2 pinches each;
• spice for mushroom dishes - 25 g.

How to cook mushroom soup with rice

Cut the peeled potatoes into cubes and throw them into a pan of boiling water along with the washed rice, cook for 35 minutes.

Chop the peeled onions and carrots into strips.

Pour oil into a hot frying pan, first fry the champignons for 13 minutes, add the carrots and onions and fry for another 10 minutes.

Transfer the fried mushrooms to the soup along with dill, pepper, seasoning, salt, and let it simmer.

Let the soup sit for half an hour.

Serve with sour cream.

For more flavor, you can add some Provençal herbs to the soup along with the frying.

Option 3. Mushroom soup with rice and garlic

And the following recipe for mushroom soup with rice differs from the others in its special aroma, since it is prepared on the basis of dry forest mushrooms with the addition of garlic, which makes the dish piquant and very appetizing. Coarsely chopped vegetables give it a more pronounced taste and beautiful appearance. A great recipe to surprise the whole family with an original, hearty lunch.

Ingredients:

• dry boletus - 80 g;
• 235 g potatoes;
• 1 carrot;
• 125 g onion;
• Short grain rice - 90 g;
• 5 cloves of garlic;
• laurel leaf;
• butter -90 g;
• half a small spoonful of pepper and salt;
• half a bunch of parsley.

For the broth:

• 2 chicken drumsticks;
• 2 bay leaves;
• 65 g salt.

Step by step recipe

Place the washed chicken legs in a saucepan with water and boil for 35 minutes over low heat, periodically removing the foam. Remove the legs and pour the broth into another pan through a sieve.

Soak the washed mushrooms in water for several minutes.

Cut the peeled garlic into slices, fry in a frying pan with butter, add the onion, chopped into thick strips, and fry over low heat until the onion is transparent.

Place the boletus mushrooms, drain the water, and heat for 4 minutes.

Rinse the cereal well and add to the boiling broth, boil until semi-soft.

Cut the peeled potatoes and carrots into large cubes and add them to the broth with the rice, add salt, pepper, season, throw in a bay leaf and boil a little.

Transfer the roast to the soup and boil a little again.

Remove the pot of soup from the stove and let it brew.

Serve in bowls with mayonnaise and sprinkle with parsley.

If you want the soup to be a little spicier, add a pinch of ground red pepper or half a chili pepper.

Option 4. Mushroom soup with rice, tomatoes and bell peppers

An incredibly tasty, rich soup is made using the following recipe. The aroma of mushrooms, the slight sourness of tomatoes, the sweetness of bell peppers make the dish incredibly tasty.

Ingredients:

• 85 g rice cereal;
• 165 g dried mushrooms;
• 455 g potatoes;
• tomatoes - 155 g;
• sweet pepper - 110 g;
• 130 g of onions and carrots;
• 2 eggs;
• 45 g of hot adjika;
• black pepper, salt - 45 g each;
• 30 g saffron powder;
• laurel leaf;
• half a bunch of parsley;
• 110 ml oil for frying.

For the broth:

• 1 large chicken leg;
• 4 liters of water;
• 2 bay leaves;
• salt - half a small spoon.

How to cook

Wash the mushrooms and soak in water for half an hour.

For chicken broth: boil the leg in salted water over moderate heat for a little more than half an hour, remove and pour the broth into another pan through a sieve.

Peel the carrots and onions, fry in a frying pan with oil for 7 minutes.

Add bell pepper, seeded and finely diced, add saffron and fry for 6 minutes, do not forget to stir.

Place the peeled and chopped tomatoes together with adjika into the sauté pan and simmer a little over low heat.

Add swollen mushrooms to the frying, stir, heat for a few minutes and remove from heat.

Add the peeled and chopped potatoes into the boiling broth and cook until semi-soft.

Add the washed rice to the potatoes and cook for another 12 minutes.

Transfer the roast into the soup, add salt, pepper, spices, stir, and let it simmer.

Add the eggs, beaten with a fork, along with bay leaf and chopped parsley to the soup, boil for another three minutes.

Turn off the heat and let it brew.

When serving, add a little sour cream to each bowl of soup.

Use any mushrooms: they can be fresh, frozen or even pickled. The taste of the dish will depend on the selected ingredient.

Option 5. Cream of mushroom soup with rice and cream

The soup is appetizing, satisfying, aromatic, and most importantly simple and quick to prepare. Delicate consistency, excellent taste - what you need for a quick, nutritious dinner.

Ingredients:

• fresh champignons - 525 g;
• 325 g potatoes;
• 90 g carrots;
• 150 g onion;
• 115 g round grain rice;
• 35 g chopped garlic;
• 210 g medium fat cream;
• oil for frying - 55 ml;
• salt - a pinch;
• black pepper - 45 g;
• chopped dill and parsley - 110 g each.

Step by step recipe

Place a saucepan with three liters of water on the stove, set the heat to low, wait until it boils and add the peeled and chopped potatoes, boil until half cooked.

Add washed rice cereal and cook for 15 minutes.

Chop the peeled onion and garlic into crumbs, and grate the carrots.

Fry the carrots and onions, add the garlic, and heat a little over moderate heat.

Rinse the mushrooms freed from contamination, chop them into slices and place in a frying pan, fry for another 12 minutes.

Place the roast in a saucepan with potatoes and rice and let it simmer.

Turn off the heat, cool the soup slightly and puree with a hand blender until it has a mushy consistency.

Pour in the cream, salt and pepper, stir well and boil again.

Serve with sour cream and herbs.

If you want the consistency of the soup to be thinner, you can add milk instead of cream.

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!

Not only adults, but also children will be happy to taste mushroom soup with rice and potatoes; it turns out incredibly aromatic and tasty. You can prepare such a dish from any mushrooms: frozen, fresh, forest or purchased. The main thing is that they should be optimally edible! Under no circumstances should you cook mushrooms whose quality you have even the slightest doubt about.

The most ideal option is store-bought champignons or oyster mushrooms. Hot mushroom soup will be an excellent first course for lunch, especially in winter. If you like mushroom dishes, be sure to freeze the mushrooms for the winter in the freezer.

Ingredients

• 1 carrot
• 1 onion
• 2-3 potatoes
• 1 bay leaf
• 250 g champignons
• 80 g rice
• 1 tbsp. l. vegetable oil
• salt and herbs to taste

Preparation

1. First of all, peel the vegetables, rinse them in water and cut them into cubes: onions and carrots - small, and potatoes - medium. You can add parsley root or celery root to increase the flavor of the dish. Also pour the washed rice into the saucepan. It is best to use steamed cereal.

2. We also rinse fresh champignons in water and cut into medium slices.

3. Pour hot water into a saucepan, add vegetable oil and add chopped vegetables along with bay leaf and salt. Place the saucepan on the stove and bring its contents to a boil, boiling the vegetable broth for 10 minutes.

Calories: Not specified
Cooking time: Not indicated

Chicken and mushroom soup for lovers of simple home cooking. If you add rice to it, the soup will be more nutritious. The recipe with photos will show the main points of its preparation. What else do you need for an everyday meal? It’s cold and slush outside, and on the stove, waiting for hungry eaters, aromatic chicken and mushroom soup is infused. It would also come with fresh, a clove of garlic and a generous pinch of fragrant herbs. And that’s all, we can consider the lunch a great success! A second course is unlikely to be needed; most likely, they will ask for more, and by the end of lunch the saucepan with soup will be empty.
You can make soup from any part of a chicken carcass. If you want it to be light, almost dietary, cook broth from breast or fillet. For a richer broth, use wings, thighs or backs. Any mushrooms will do. Of course, it will be tastier with forest champignons, but champignons are more accessible, so they are added to the soup in the recipe. And you already choose the option that suits you.

How to make soup with chicken, rice and mushrooms

Ingredients:

- large chicken wings – 2 pcs;
- water for broth – 1.5 liters;
- potatoes – 3 pcs;
- carrots – 1 piece;
- onion – 1 piece (half for broth, half for frying);
- champignons – 100 gr;
- rice – 2 tbsp. spoons;
- vegetable oil – 2 tbsp. spoons;
- salt - to taste;
- any greens, sour cream - for serving.

Recipe with photos step by step:

Fill the chicken wings with water, throw in half a large onion or one small onion (you don’t need to peel it). After boiling, collect the foam with a slotted spoon and reduce the heat so that the water barely moves. Cook, uncovered, for 40-45 minutes until the chicken is done. Salt 10-15 minutes before the end of cooking.

When the chicken is almost ready, start chopping vegetables and mushrooms. Cut half of a large onion into small cubes. We clean the champignons from the thin film and cut them into 0.5 cm thick plates.

Cut the carrots and potatoes into strips, not quite thin. It is not recommended to grate carrots; when fried, they will pick up oil and interfere with the taste of the broth.

Remove the chicken wings from the broth and strain it if necessary. Throw away the onion. Place the potatoes into the boiling broth and cook for about ten minutes.

As soon as the potatoes boil, pour oil into the frying pan, heat it up and pour in the onion. Fry it lightly until golden edges appear. Add carrots. Fry until almost done, 7-8 minutes.

Add champignons to the vegetables. Mushrooms can be lightly fried or just simmered with vegetables over low heat so that they are soaked in oil.

Add rice to almost finished potatoes, after washing the grains several times. Be sure to stir until the soup boils so that the grains of rice do not stick to the bottom.

After 5-6 minutes, add the fried vegetables and mushrooms to the chicken soup. Cook for five minutes, this time is enough for the vegetables and mushrooms to be fully cooked, and the rice to remain a little dense. It is not recommended to cook rice until soft in soups; it will quickly become soggy. With overcooked rice, the soup will become very thick, the broth will be cloudy, and its taste will deteriorate.

Turn off the soup and let it steep under the lid. Before turning off, taste for salt and add if necessary. At the same stage, you can add spices if you like: Provençal herbs, dried basil, thyme or a little black pepper.




While the soup is steeping, remove the meat from the wings and cut into pieces. Pour soup into plates, add meat and herbs and serve. Bon appetit!
Try again

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:

1. We clean the mushrooms (in this case champignons), wash them and cut them into medium-sized pieces.
2. We clean and wash vegetables: onions, carrots, potatoes.
3. 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.
   
4. Fry the prepared mushrooms in heated sunflower oil for 7 minutes (over low heat).
   
5. 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.
   
6. We carefully sort the rice and wash it.
7. Bring the water to a boil, add salt and add the prepared potatoes. We reduce the fire.
   
8. Add rice to the pan and stir. Cook the soup for 10 minutes.
   
9. 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).
   
10. Mushroom soup with rice, like other mushroom soups (