Cheese soup with rice and salmon

Description

Completely unpretentious soup, except that the fish stock. Processed son there, even in rural stores, so the soup can be called for simplicity "Country". Serve the soup and in the evening for dinner. Ideally suited to the soup puffs with cheese that is baked the day before.

Ingredients

Figure

1 pack
Salmon

200 g
Cream cheese

175 g
Water

700 ml
Dill

1 Tbsp
Seasoning

0.3 tsp
Carrots

1 piece
Onion

0.5 piece
Vegetable oil

1 Tbsp
Salt

0.3 tsp

Cooking

First then boil it in salted water rice Kuban TM"Mistral" for 25 minutes.

Or boiled in advance.

Grate the carrots, half onion slice.

Fry until soft in vegetable oil.

Processed cheese can take the fish portions, then mash them with a fork and dissolve in small amount of boiling water separately will be easier.

I took Lithuanian cheese in a box. With the addition of Parmesan. Dilute it in boiling water in a saucepan in which the soup.

Transfer to the pan fried vegetables.

Cooked rice from a bag.

Stir, add salt.

The Norwegian salmon I, sliced and frozen but quickly thawed. When you want the salty fish, I get it, and salted.

Divided into cubes.

Pour the fish soup.

Season with mix of herbs in Mediterranean cuisine. Warmed up and allow to cook for 2-3 minutes, so the fish clutched in boiling water, but remained gentle. At the end add the dill.