Brown Crimini Mushroom Soup

Stanislava Dimitrova
How it's made: 

One of my warmest childhood memories was crimini mushroom hunting in the damp fall mornings. Later in the day, my mom would cook the yield, and the aroma of the criminis and the fresh dill would mix and float around the kitchen, and make me feel cozy. Here is the family recipe.

Chop the onion and put it to boil in about 1 1/2 liter of water. Meanwhile, clean and chop the crimini mushrooms into large pieces. Chop the carrots into large chunks and add them to the pot together with the mushrooms. Add also 1/2 tablespoon of salt, pinch of graded black pepper, the tomato puree and let it simmer for about 20 minutes. Then add the rice and stir the soup well to avoid the rice sticking together. Let it simmer for another 10 - 15 minutes.

Beat up the egg in a large bowl and add the milk and chopped dill to it. Once the soup is cooked, remove it from the stove and let it cool down. Meanwhile, take some of the hot broth and add it to the egg and milk. Blend it well and add some more. Once both mixtures reach the same temperature, combine them in the boiling pot and stir well until you get soft creamy brown color. Enjoy the soup.

Shopping list: 
2 carrots
1 onion
8-10 brown crimini mushrooms
3 tablespoons rice
1 bunch of fresh fill
5 tablespoons of tomato puree
1 egg
1/2 glass of milk
salt and pepper
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