Cheese soup with salmon and rice
Description
The soup is simple and quick to prepare. I don't recommend making large quantities, as you can always make a few fresh, aromatic servings whenever you want. Besides, this soup tastes best when fresh—it won't be the same the next day. I make salmon and rice cheese soup when I'm in the mood for something tasty, light, fragrant, and delicate. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse the onion and carrot. Cook the rice in slightly salted water until done. I use a mixture of steamed and wild rice, but you can use regular rice as well.
- 2
Step 2
Grate the carrot on a fine grater, finely chop the onion. Place the vegetables in a frying pan with heated vegetable oil and cook over medium heat for several minutes, until the vegetables become soft.
- 3
Step 3
Bring the water to a boil, then dissolve the soft processed cheese in it. The cheese will completely dissolve, resulting in a nice broth.
- 4
Step 4
Add the sautéed carrots and onions to the pot, bring to a boil. Add the cooked rice as well.
- 5
Step 5
At the end, add the salmon cut into small pieces, herbs, and salt to the pot. Stir and cook over heat for 5 minutes, during which the fish will become soft and tender.
- 6
Step 6
Remove the soup from the heat, let it sit for 15 minutes so it can steep. Enjoy your meal!