Rice soup with mushrooms Recipe

Ingredients:



400 grams of mushrooms
4 tablespoons lemon juice
50 grams of lard
Chopped onion 1 unit
1 clove garlic, minced
1 stalk celery, chopped
200 grams of rice
4 tomatoes peeled and chopped
1 liter of broth pill
chopped marjoram sprigs
chopped tarragon sprigs
Salt and pepper to taste




Wash mushrooms and soak them in water with lemon juice.



Then heat the butter in a saucepan to heat and sauté the onion together with garlic and celery.



Meanwhile, put the mushrooms and fillet to cook the rice in salted water for 15 minutes.



When the sauce is done, add the mushrooms and cook until the liquid has evaporated that spring. Add tomatoes and let the fire a few more minutes. Stir in broth and simmer for 10 minutes.



Next, sprinkle the marjoram and tarragon and add the cooked rice and drained. Stir well and cook 5 minutes. Serve hot.