Thick and aromatic mushroom soup will appeal to lovers of rich first courses. For the recipe, you can use not only champignons, but also oyster mushrooms, as well as fresh, dried or frozen forest mushrooms. In the post, this soup can be cooked in mushroom broth or water without adding eggs.
Ingredients
Chicken back 1 pcs
Rice 3-4 tbsp
Potato 5 pcs
Onion 1 pcs
Carrot 1 pcs
Bell pepper 0.5 pcs
Champignon 200 g
Egg 2 pcs
Water 2 l
Bay leaf 1 pcs
Paprika 0.25 tsp
Vegetable oil 50 ml
Salt - to taste
Parsley - to taste
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