Mushroom Porridge

5-10 dried mushrooms

1 glass rice

4 carrots

1 onions

? celery root

2 Art. l. butter

salt

Soak the mushrooms in cold water, so that they are swollen, flush and fill with boiling water (4 cups) and cook until tender. Finely chop the mushrooms ready and strain broth.

Onion, celery and carrot finely chop and saut in butter.

2, 5 cups of broth, bring to a boil, season with salt and add the roasted vegetables, bring to a boil again, then add the rice and cook, stirring constantly, until thickened.

Add the mushrooms, stir and place in a greased pudding molds, bake until golden brown.

Before serving porridge can be formed into a mushroom and place herbs.