Mushroom soup made from wild mushrooms

 I made this mushroom soup with a mix of wild mushrooms, but you can also use mushrooms bought from the store. The method is the same.

Ingredients:

• About 0.5 kg mushrooms
• One onion
• Carrot
• A little oil and/or other type of fat
• A coffee cup of rice
• Spices – salt, black pepper, oregano, thyme, and a little parsley if desired.

First, sauté the finely chopped onion and carrot in oil or vegetable fat if you are fasting.

Then add the finely chopped mushrooms. In my case, it was a mix of butter mushrooms, wind mushrooms (also known as autumn meadow mushrooms), copper sheep's nose mushrooms, and red mushrooms. The photo also shows meadow mushrooms, but I did not add them to the soup.

Once the mushrooms are lightly sautéed, add hot water or vegetable broth and let simmer for about 10 minutes.

It's time to add the rice and let the soup simmer for another 10-15 minutes.

Add the spices at the end and stir well.

When serving, the soup can be seasoned with lemon juice or vinegar.