Soup flour monastery
Ingredients
7 tbsp (70 g) flour
125 g butter
1/2 cup (100 g) rice
100 g cheese
Method
Flour stew in some of the butter over low heat, then gradually and stirring constantly diluted with 6 cups of salted water, taking care not to form granules. When the resulting flour porridge boil, add the rice, and after 15-20 minutes and put the remaining butter. Immediately before removing it from the fire soup sprinkled with grated cheese.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

very good.