Soup with mushrooms, rice, and egg
Description
A hearty first course. Mushroom soup always turns out aromatic, light yet filling, tender, and quick to prepare. I recommend writing down this recipe. The soup is ready to serve.
Instructions
- 1
Step 1
Wash and clean the vegetables and mushrooms. Rinse the rice until the water runs clear, then drain in a colander.
- 2
Step 2
Bring the broth to a boil. Add bay leaf, allspice berries, and diced potatoes. Simmer over low heat until tender.
- 3
Step 3
Chop the sweet pepper, carrots, and onion, then sauté in heated vegetable oil until soft.
- 4
Step 4
Add rice to the broth and cook until tender.
- 5
Step 5
Add tomato purée to the sautéed vegetables and simmer for 5 minutes.
- 6
Step 6
Slice the mushrooms into thin pieces, sauté in heated oil until golden brown. Add to the soup together with the tomato sauté. Beat the eggs, then slowly pour them into the soup while stirring. Add salt and pepper to taste.
- 7
Step 7
Serve the mushroom soup with chopped herbs.