May 02, 2011

Mushroom Soup

This soup is quick, easy to make and it’s simply delicious!


1 lb. (454gr.) mushrooms, sliced

3 tbsp. oil

1 medium onion, chopped

1 carrots, chopped

1 tbsp. vegetable stock mix

2 tbsp. rice

1 egg yolk

2 tbsp. sour cream

1 tbsp. vegeta seasoning

2 tbsp. parsley greens, chopped

Salt and pepper, to taste

Clean mushrooms, wash and cut them in two, then slice them all up.

Set aside.

Place the oil in a pot. Add chopped onions and a splash of water and sauté until onions become translucent. Add carrots and sauté for a few minutes then add the sliced mushrooms and cover with 2 quarts of water. Add the vegetable stock mix, seasoning salt and rice. Let cook on medium heat for 15-20 minutes, or until rice is cooked.

In a small bowl mix together egg yolk with the sour cream until smooth. Dilute with water and add it slowly to the soup mixing continuously with a spoon. Add the vegeta seasoning and the parsley, salt and pepper, to taste and let it come to a boil for 2 minutes.

Serve it with a pan grilled cheese sandwich for a delicious lunch.

TIP: For a richer, creamier version, substitute some of the water with milk.

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