Rice and Vegetable Soup recipe

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Ingredients

for

servings

Ingredientsfor

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

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Preparation

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.

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	248 cal.	(12 %)
Protein	6 g	(6 %)
Fat	4 g	(3 %)
Carbohydrates	44 g	(29 %)
Sugar added	0 g	(0 %)
Roughage	3.7 g	(12 %)

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