In advance prepare a fish broth. It is made of fins, tails, fish heads without the gills and eyes. Cover them with cold water, bring to a boil, skim off the foam and fat from top of broth, add the onion, parsley root, Bay leaf, pepper, I also add a mixture of dried herbs for fish, salt to taste. Cook the broth for another 45 minutes on a slow fire, then strain through a fine sieve, and the broth is ready! It I need 1 liter.

To prepare the soup, we need to separately boil approximately 1/4 Cup of wild and plain rice. The soup will need to put 1 Cup of already cooked rice.

Next, take 1 small onion, 1 stalk celery, 1 green bell pepper and 3-4 pieces of mushrooms, finely chop them...

... and fry in vegetable oil.

At the end of cooking carefully we pour 3 tablespoons of flour and continue to fry, stirring, about 3 minutes.

Then, in the pot with the broth slowly spread fried vegetables with mushrooms, gently stirring until smooth.

Immediately add the cooked rice to the broth were initially cured, more salt is not needed, pepper to taste, stir thoroughly and give the soup to stew for 10 more minutes.

Turn off the heat and only then add 2 tbsp of white wine.

Lovers of creamy soups can also blend the soup using a blender or food processor.