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 Mushroom; 1 Tbsp butter; salt; freshly ground peppers; 2 Tbsps sherry; 1.2 liters vegetable stock; 1 Tbsp sherry; 200 grams cooked Rice (e.g., leftover from the previous day) fro; 1 bunch Cress

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

6,7 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

servings

Ingredients: 3 scallions; 2 carrots; 100 grams fresh button Mushroom; 1 Tbsp butter; salt; freshly ground peppers; 2 Tbsps sherry; 1 ⅕ liters vegetable stock; 1 Tbsp sherry; 200 grams cooked Rice (e.g., leftover from the previous day) fro; 1 bunch Cress

How healthy are the main ingredients?

Cress carrot salt

print shopping list

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.