Description
Ahead of lent and every woman want to cook delicious and simple dish, a dish that will appeal to all family members. One of such dishes, I offer to cook with me today.
Ingredients
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Mushrooms
2 piece
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Potatoes
3 piece
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Figure
3 Tbsp
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The Apium graveolens Dulce
1 piece
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Carrots
1 piece
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Flour
1 Tbsp
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Spices
1 tsp
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Salt
-
Green onions
2 sprig
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Bay leaf
1 piece
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Allspice
6 piece
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Water
3 l
Cooking
Petiolar celery cut into sticks
Carrot (1 piece) grate julienne or cut into thin wedges.
Onions (1 piece) cut into small cubes.
In a pan, add 2 tbsp. of vegetable oil. Simmer the vegetables on low heat until soft.
Mushrooms eringi (2 pieces) cut into cubes.
In a pan, add 3 l of water, add the mushrooms eringi, put on intense fire, when boiling reduce the flame and cook for 10-5 min.
Potatoes (3 pieces) cut into cubes.
Add to the pan with the mushrooms, potatoes, diced, 5-6 peas allspice, cook for 5-10 min.
Rice "Indica" TM "Mistral" (3 tablespoons) rinse. Add the rice to the pan with the mushrooms and potatoes. Boil the rice until Al dente.
Flour (1 tablespoon) add to a dry pan.
Fry flour on low heat until light cream color. (without oil!) Then dissolve the flour with the broth in which the cooked mushrooms and potatoes to avoid clumps, wipe the mixture with a wooden spoon or kitchen spatula.
Thicken with flour cooked in a broth sauce. Broth with Cartiere, mushrooms and rice mix well, add spicy dried herbs, Bay leaf, salt add to taste. Then add the stewed vegetable mixture.
Give writing a rolling boil the soup for another 5-7 minutes, remove from heat.
The finished soup spill on plates, sprinkle the dish with chopped green onions. If desired, add croutons. Bon appetit!
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