Description
A gorgeous vegetarian soup with a rich taste.
Ingredients
-
Wild rice
90 g
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Mushrooms
15 g
-
Tomatoes in own juice
1 can
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Onion
1 piece
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Garlic
3 tooth
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Ginger
15 g
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Tarragon
1 tsp
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Vegetable oil
2 Tbsp
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Salt
-
Black pepper
Cooking
Despite the small number of ingredients, the soup has a very rich taste, thanks to the shiitake mushrooms. Additional protein and taste value to the soup gets through the wild rice in its composition.
I use wild rice Wild Rice aquatics TM Mistral. Measure cereal, rinse, cover with water 1:1 and boil until soft (about 30 minutes).
Shiitake mushrooms rinse, pour a glass of boiling water, leave to infuse for 20-25 minutes. Specially counted dried mushrooms. 15g turned 8pcs.)
Peel onions garlic and ginger. Finely chop the onion and the garlic and ginger run through a garlic press. Heat the oil in the pan in which to cook the soup. Put back the onion with garlic and ginger, saute until transparent bow.
Razmyagchayuschiesya mushrooms, cut coarsely. I cut in half.
The water from the mushrooms, pour in a saucepan, strain through a paper napkin.
Add the mushrooms and tarragon. Bring to a boil.
Meanwhile, it was the turn of rice. Add to the pot, pour a pint of boiling water. Bring to a boil.
Add the tomatoes along with the juice. If you are using whole tomatoes, first cut them. Cover and cook 35 minutes. 10 minutes before readiness sprinkle with salt and pepper (peppercorns grind or crush).
The soup is ready. Full-bodied and very helpful. Flavorful and hearty. The soup is delicious the next day. It can become a bit gustavite. Dilute it with water and bring to a boil. Also, this soup can be frozen.
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