Rice Vegetable Soup

Ingredients

• 3 spring onions
• 2 carrots
• 100 g fresh mushrooms
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• 2 tbsp sherry
• 1.2 l vegetable stock
• 1 tbsp sherry
• 200 g cooked rice (e.g., leftover)
• 1 box garden cress

Instructions

1. 1.

   Clean, wash and slice the spring onions into rings. Peel the carrot, quarter lengthwise and cut into long sticks. Clean and quarter the mushrooms. Heat butter in a pot and gently sauté the spring onions with the carrots.

2. 2.

   Season with salt and pepper, then deglaze with sherry. Add the stock and bring to a boil, reduce heat and stir in the rice and mushrooms. Simmer on low for 5 minutes. Taste again, then serve in pre-warmed bowls garnished with garden cress.