Easy Mushroom Rice Soup

Steps

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  1. Peel onions from husks and cut into small cubes. Wash carrots, peel them and cut into straws.
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  2. In the bowl of the slow cooker, pour olive oil. Turn on the "Frying" mode on the slow cooker. When the olive oil is heated, put cut onions and carrots in a bowl of slow cooker. Stir periodically and fry the vegetables until a light golden brown.
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  3. Wash fresh champignons and cut into halves, then cut into slices of medium thickness.
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  4. Add cut mushrooms to fried vegetables.
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  5. Mix and continue to fry the ingredients together for another 5 minutes.
  
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  6. Then add wheat flour to vegetables and champignons, mix.
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  7. Let's pour medium-fat cream in a bowl of slow cooker, mix.
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  8. Wash long-grained thoroughly and add to the bowl of the slow cooker to the rest of the ingredients.
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  9. Let's wash the chicken leg and add to mushroom and rice soup. For the soup to be more fragrant, add several bay leaves.
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  10. Fill the ingredients with water or vegetable broth. For a specified amount of products, we will need 1.5 liters of liquid.
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  11. Let's set the "Soup" mode on the slow cooker and the cooking time for 1 hour. 5 minutes before the end of cooking, add salt, seasonings and finely chopped dill and parsley to the soup.
  
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  12. Serve the finished soup with slices of rye bread.
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  13. Bon Appetite!