Ingredients: 800 gr mushrooms (any mushrooms you like) cleaned and chopped in large pieces 4 spring onions chopped 2 leeks chopped 1 potato grated 1 clove garlic crushed 4 – 5 tablespoonfuls olive oil 3 – 4 tablespoonfuls margarine 1 wineglass white wine. 2 liters chicken stock or water (avoid using chicken cubes) 2 tablespoonfuls rice Salt pepper Dill finely chopped A little cream or evaporated milk if liked
Put 1 – 2 tablespoonfuls oil and one tablespoonful margarine in a frying pan and lightly sauté the mushrooms in batches. Add more oil and margarine as required and sauté all the mushrooms, the onions, the garlic, leeks and potato. Place all the vegetables in a pot and add the wine. When the wine has evaporated add the chicken stock, the rice, salt and pepper. Simmer for half an hour. Turn off the fire, add the dill and the cream or milk, and serve.
If you like you can add a few croutons.