Preparation time15’
Cooking time30’
Level of difficultyEasy
For the mushrooms:
2 tablespoons salted butter, melted
300 gr. mixed fresh mushrooms, coarsely chopped
For the soup:
2 tablespoons oil
1 tablespoon onion, finely chopped
200 gr. chicken breast, cut into strips
2 carrots, cut into slices
1 stick of celery, cut into slices
140 gr. brown rice
800 ml water
1 cube of chicken broth
1 teaspoon thyme
1 teaspoon sage
1/4 teaspoon bukovo
120 gr. light cream
2 tablespoons chopped fresh parsley
20 gr. grated parmesan, for serving (optional)
Salt and black pepper
1. First we make the mushrooms. Mix the mushrooms with the butter. Put in a pan a piece of baking paper and spread the mushrooms on top. Put the pan in the oven and bake at 200 ° C for 15 minutes.
2. Heat the olive oil in a large soup pot. Add the onion, the chicken, the carrots, the celery and a pinch of salt and pepper. Cook for about 3-4 minutes. Remove from the pan and set aside until needed.
3. Put the water in the pot. Add the chicken broth, the rice, the thyme, the sage, the boukovo, the salt and pepper. Boil, lower the heat a little and cook for 35-40 minutes, until the rice is cooked.
4. Add the chicken with the vegetables and the cooked mushrooms to the pot. Finally, mix in the cream and parmesan, if we will use. Heat for about 5 minutes. Add the parsley.
5. Divide the soup into bowls and decorate with fresh herbs.
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