-4 chicken cap (or other chicken meat);
-2 Art. spoons of olive (sunflower) oil;
– 400 g white champignons;
-1 average carrot;
-1 medium onion;
-1 Art. a spoonful of flour;
-sal, black ground pepper – to taste;
-2.5 l of water;
-1 multi-cup of round rice (I have – “Krasnodar”);
-2/3 cup of cream (sour cream);
-1 bay leaf;
– A heap of chopped fresh parsley.
1. Wash chicken meat in running water. Cut wings into halves (if using other meat, cut into portions). Turn on the slow cooker in the “Frying” mode and add olive oil to the pan. Let the pot heat up a little and fry the chicken wings for 6-8 minutes on each side. Peel and wash the onions and carrots, cut them into semi-circles (or finely) and add to the pan.
2. Fry together with the chicken, stirring often, for another 10 minutes. Wash mushrooms, dry a little and cut into plates. Add the mushrooms to the pan and fry everything together until the water is completely evaporated, until the mushrooms become golden in color (about 10-12 minutes). Add a spoonful of flour to the pan, mix everything. Pour cream into a saucepan, stir. Season the soup with salt and pepper.
3. Wash the rice grits and add it to the pot, cover with hot water. Turn on Quenching mode for 45 minutes. At the end of the program, add bay leaves and chopped parsley to the pan and let the soup stand for another 10-15 minutes under the lid. Feeding the soup, add a little parsley to each plate.
Enjoy your meal!
Categories: Light Snack