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.
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.