Description
Summer we are not happy... cold, periodically drizzling rain. But country Affairs has not been canceled, so to keep warm, for lunch I cook a hearty hot soups. A thick soup with a creamy taste and rich aroma of forest mushrooms - perfect summer lunch.
Ingredients
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Figure
1 pack
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Mushrooms
200 g
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Green beans
100 g
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Onion
1 piece
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Carrots
0.5 piece
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Cream
200 ml
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Butter
1 Tbsp
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Water
1 l
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Flour
1 Tbsp
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Thyme
1 tsp
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Salt
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Black pepper
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Vegetable oil
1 Tbsp
Cooking
For faster cooking, the rice is boiled separately, then add to the soup. Water bring to a boil, put one packet of rice. Cook according to the instructions on the package 30 minutes.
Onions finely chop, carrots to RUB on a large grater in a frying pan heat vegetable oil and fry the vegetables for 3-5 minutes. While the onion set aside in another bowl.
In a pan melt the butter, fry the mushrooms with the lid closed for about 10 minutes. I had a frozen mix of wild mushrooms, already sliced.
Add the flour (no slides), mix well to avoid lumps. Then pour 200 ml of hot water, never ceasing to stir, cook until thick (about a minute).
In the saucepan where you will cook the soup to boil 800 ml of water, add chopped green beans (if frozen, no defrosting), add the vegetable sauté, mushroom sauce, dried thyme, salt, pepper. After boiling, cook for 5 minutes.
Add the cooked rice, add cream, bring to boil and remove from heat.
Creamy soup with wild mushrooms, French beans and rice ready.
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