How to make
It's not mushroom season right now, especially if you want wild ones, so I used frozen ones from the freezer.
In a saucepan pour about 8 cups of water, place the porcini mushrooms as they are frozen (pre-cut into pieces or strips), pour a little oil, and add salt.
After boiling them, reduce the heat and cook over low heat for about 30-40 minutes.
Add the onion, pepper, and carrot - cut into small pieces. The mushroom soup boils for another 15-20 minutes, then add the rice.
After about 10 minutes (we know that there are different types of rice that boil in a different way), remove from the heat and season with black pepper, parsley, and celery.
