Rice and Vegetable Soup

Name: Rice and Vegetable Soup
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 3 Scallions; 2 Carrots; 100 grams fresh Button mushrooms; 1 tablespoon Butter; Salt; freshly ground Pepper; 2 tablespoons Sherry; 1.2 liters Vegetable stock; 1 tablespoon Sherry; 200 grams cooked Rice (e.g., leftover from the previous day) fro; 1 small box Garden cress

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

servings

Ingredients: 3
Scallions; 2
Carrots; 100 grams
fresh Button mushrooms; 1 tablespoon
Butter; Salt; freshly ground Pepper; 2 tablespoons
Sherry; 1 ⅕ liters
Vegetable stock; 1 tablespoon
Sherry; 200 grams
cooked Rice (e.g., leftover from the previous day) fro; 1 small box
Garden cress

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Preparation steps

Rinse and slice the scallions. Peel and julienne the carrots. Clean mushrooms and cut into quarters. Melt the butter in a saucepan and gently sauté the scallions and carrots.

Season with salt and pepper, then deglaze with sherry. Pour in the stock and bring to a boil. Reduce the heat and stir in the rice and mushrooms. Gently heat for 5 minutes. Season again to taste. Garnish with watercress to serve.

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Rice and Vegetable Soup

Ingredients

Preparation steps

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