Rice Soup with Nettles and Mushrooms

INGREDIENTS

• field mushrooms – 4.2 oz (120 g)
• garlic – 3 fresh cloves
• rice – 2 handfuls
• nettles – about 5.6 oz (160 g)
• carrots – 1 pc.
• thyme – 2 sprigs
• black pepper – 2 pinches
• butter – 2 tbsp. with a tip (soft)
• oil – 3 tbsp.
• salt
• FOR THE BROTH
• garlic – 2 cloves
• onion – 1 onion
• tomatoes – 1 pc.
• parsley – 3 sprigs
• carrots – 1 pc.
• oil – 2 tbsp.
• salt – 1 pinch

HOW TO COOK

Wash the nettles thoroughly. Use thick gloves to avoid burns.

Then scald it in boiling water – it takes about a minute. Strain it well from the liquid, but keep the nettle water, because you can use it for the broth of the soup.

Chop the softened nettles and set them aside.

In the nettle water, put the slightly chopped whole tomato and onion, the parsley stalks, the carrot and the garlic cloves.

Drizzle with a little oil, season with salt and cook for 25 minutes.

Meanwhile, clean and finelychop the mushrooms, the other carrot and the green garlic.

Pour the butter with a little oil into a pot and fry the garlic and carrot.

Shortly after, add the mushrooms and after another 2-3 minutes, pour the strained broth for the soup. If necessary, add more water.

Season the vegetable soup with black pepper, salt and add the thyme sprigs.

Finally, add the nettles and rice, boil the rice soup for 20 minutes and remove it from the heat.

The rice soup with nettles and mushrooms is ready.

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Source tastycraze.com