Step by step cooking recipes chicken soup with mushrooms in various ways
2017-12-12 Natalia KondrashovaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
7 gr.
5 gr.
carbohydrates
5 gr.100 kcal.
Option 1: Chicken Mushroom Soup - Classic Recipe
Chicken Soup with Mushrooms is a dish that is sure to please family and guests. It can be prepared without spending a lot of time and effort. For such a first, it is allowed to use any type of mushroom in fresh, pickled or dried form.
If a canned version is preferred, mushrooms or champignons will need to be drained from the marinade first, and if necessary, washed. In the case when dried mushrooms were taken for soup, they must first be soaked.
Ingredients:
- 450-500 g of chicken;
- 400 g of any mushrooms;
- 3-4 potatoes;
- small onion;
- carrot;
- a tablespoon of flour;
- any greens;
- salt and seasonings;
- bay leaves;
- frying oil.
Step by step recipe for chicken soup with mushrooms
We rinse the carcass under a strong pressure of cold water, wipe it with napkins and cut into small pieces.
We shift the meat into a saucepan, pour water, sprinkle with spices and salt, put the leaves of parsley and put the broth on the stove. After a while, foam will begin to stand out, which will need to be removed with a spoon, otherwise the soup will acquire an unpleasant taste.
We clean the potato tubers, rinse under the tap and chop into cubes or long slices, and when the chicken is almost ready, we throw them into the future soup.
We prepare the roast. We wash mushrooms, onions and carrots, chop with a knife and a grater.
We heat the oil in a frying pan, preferably butter, then the soup will turn out more tender, after which we put the chopped vegetables and mushrooms and sauté.
When the frying is ready, we introduce it into the broth, and in the remaining oil we pass a tablespoon of flour until golden brown.
In the boiled soup, put the chopped greens, passivated flour, remove the leaves of the parsley and cook for a short time.
We serve ready-made chicken soup with mushrooms to the table hot, supplementing the dish with croutons or pieces of white or black bread.
Option 2: Quick recipe for chicken soup with egg noodles and mushrooms
When you want to please homemade chicken soup with mushrooms, but there is very little free time, you should use this recipe. To cook the first one quickly, it is better to take dried mushrooms, since they do not need to be fried, and after soaking, you can immediately add them to the broth. As a basis, it is worth using not a chicken carcass, but a fillet that cooks faster.
Ingredients:
- 2-3 pieces of chicken fillet;
- dried mushrooms to taste;
- 300 g egg noodles;
- bulb;
- carrot;
- greenery;
- salt and seasonings;
- leaves of lavrushka;
- fat for frying.
How to quickly cook chicken soup with mushrooms
Wash the chicken pieces cold water, dry with napkins and divide into pieces.
We put the chicken in a saucepan, pour in water, add salt, seasonings, parsley, and boil, collecting the foam in time.
While the base is cooking, soak the dried mushrooms in a bowl of water. It is important to consider that they will increase in size, and choose larger dishes.
We do frying. To do this, wash and clean the onion and carrot, chop and sauté in a pan.
We enter into chicken bouillon dried mushrooms, and when the mass boils for several minutes, add egg noodles and frying. After that, you should not keep the soup on fire for a long time, otherwise pasta overcooked, which will significantly worsen the taste of the dish.
Pour the finished soup on chicken broth with mushrooms and noodles into bowls, sprinkle with herbs and serve.
Option 3: Chicken soup with mushrooms and melted cheese
Chicken soup with mushrooms will turn out tasty and rich if you add melted cheese to it.
Ingredients:
- 350-400 g of chicken;
- 500 g of any mushrooms;
- several potatoes;
- onion head;
- 2 boxes processed cheese;
- salt and seasonings;
- lavrushka leaves;
- greens (it is better to take dill);
- fat for frying.
Step by step recipe
We rinse the bird under the tap and cut into portioned pieces.
We put the meat in a saucepan, fill it with water, sprinkle with salt and seasonings, add lavrushka and cook, removing the foam from time to time.
We clean and wash the potatoes, cut into squares or long slices and throw into the broth.
We clean the onion, cut off the legs of the mushrooms, wash the components in cold water and finely chop.
We pass the mushrooms with onions in heated fat, after which we introduce the mass into the broth and add the melted cheese.
Boil the soup until the cheese is completely melted, then remove the bay leaves and pour finely chopped dill.
Serve chicken soup with mushrooms and melted cheese to the table, putting a piece of meat in each serving.
Option 4: Tender chicken soup with mushrooms, green beans and cream
Green beans make a great addition to mushrooms and chicken broth, and if you add cream to the soup, the dish will turn out especially tender.
Ingredients:
- 500 g chicken meat;
- 300 g mushrooms;
- 300 g of green beans;
- bulb;
- 2-3 garlic cloves;
- 100 ml cream;
- several branches of any greenery;
- salt and seasonings;
- lavrushka leaves;
- fat for passaging.
How to cook
Rinse the meat, wipe with a napkin and divide into portions.
We put the chicken in a saucepan, pour some water, add salt and seasonings, put the bay leaf and boil, not forgetting to remove the foam.
Rinse the peeled onion, garlic cloves, mushrooms and green beans in cold water, then chop the ingredients with a knife.
Put chopped vegetables and mushrooms in a pan and fry until soft.
We introduce the roast with mushrooms into the broth, pour in the cream and cook for a short time.
Pour the finished soup into portioned plates, sprinkle with herbs and serve for dinner with bread or croutons.
Option 5: Spicy Chicken Soup with Mushrooms, Tomatoes and Pickles
Spicy dishes are very popular, and chicken soup with pickled mushrooms, tomatoes and pickles will definitely appeal to lovers of such food.
For cooking you need:
- 400 g chicken (you can take smoked);
- 400 g pickled mushrooms;
- 3-4 potato tubers;
- bulb;
- carrot;
- 5 garlic cloves;
- 3 large tomatoes;
- 200 g pickled cucumbers;
- 100 ml cucumber pickle;
- salt and hot spices;
- any greens;
- lavrushka leaves;
- fat for frying.
How to cook
We cut the washed bird into portions, put the pieces in a saucepan, season with salt, put the bay leaf and send to boil, removing the foam as it occurs.
We remove the peel from the potatoes, wash in cold water and cut into strips, and then send to the broth.
We're preparing a fry. We remove the husk from the onion and garlic cloves, peel the carrots and wash the vegetables in cool water.
We plan the carrots on a grater, cut the onion into small squares, and crush the garlic cloves in a mortar or press with a press, after which we put the ingredients in a frying pan and fry over low heat.
We pour boiling water over the tomatoes, remove the skin from them and puree them on a grater or in a blender bowl, after which we pour the mass into the frying, sprinkle with hot seasonings and simmer for some more time.
Add mushrooms previously strained in a colander to the broth. It is best to taste them first, and if the taste seems too harsh, rinse them additionally from the marinade before leaving them to drain.
Following the mushrooms, we send the frying, sliced \u200b\u200bpickles into the pan, add the brine and let the soup boil.
Pour the finished dish into plates, sprinkle with herbs and add sour cream. If desired, you can put a few olives stuffed with lemon in servings.
Cooking dishes according to these recipes will not require a lot of effort and serious financial costs, and the result will pleasantly please the hostess and her family.
We put the legs in a saucepan, add a small onion, cut crosswise, and a bay leaf.
Pour 1.5 liters of water, salt, put on fire and bring to a boil. Reduce the heat to a minimum, remove the foam and cook for about 40 minutes, removing the foam if necessary.
Large onion and carrot cut into cubes. In a frying pan over medium-high heat, heat 2 tbsp. vegetable oil. Add onions and carrots and fry, stirring, 3-4 minutes.
We take it off the fire.
Potato cut into cubes.
Strain the finished broth and return to the pot. Remove the meat from the legs and cut into small pieces or simply disassemble with your hands.
We cut the mushrooms not very finely. Quickly fry in a couple of visits on high heat in a small amount of oil. This is necessary for that. to better reveal the mushroom flavor.
We put potatoes, onions and carrots in the broth. Add salt to taste if necessary. Cook on medium heat for about 10 minutes. Add mushrooms and chicken, as well as finely chopped garlic. Cook until the vegetables are fully cooked. At the end, add chopped parsley, turn off the heat. Let the soup stand covered for 10 minutes, then pour into bowls.
Mushroom soup can be made in chicken broth, the combination of flavors is wonderful, while maintaining transparency and goodness. The fact is that during cooking, all the harmful substances that mushrooms absorb into themselves like a sponge in the process of growth pass into a decoction. Do you want to mushroom soup the chik was tasty and harmless - do not use the broth in which the mushrooms were boiled. The recipes differ slightly from each other, only the ingredients change. Therefore, you can easily experiment and delight your loved ones with new fragrant dishes.
Ingredients:
How to cook mushroom soup with chicken broth
1. Boil mushrooms. Cooking time depends on the type, for example: boletus is boiled for 50 minutes, champignons - 5 minutes, chanterelles and porcini- 20 minutes. If you want to leave part of the broth for soup (chicken + mushroom), then after boiling, the first broth must be drained and poured with fresh water. If you cook soup only with chicken broth, the broth is drained into the sink and is not used. Mushrooms cut.
2
. Boil the chicken broth, remove the chicken, salt to taste. Peel potatoes and cut into cubes. Pour into boiling broth. After the broth with potatoes boils, reduce the heat to a minimum and then cook the soup on it. With this cooking option, the effect of languishing is created, the vegetables do not boil soft, and all the ingredients fully give their aroma and taste to the finished dish.
3
. boiled mushrooms can be pre-fried or simply added to the soup, following the potatoes, without roasting.
4
. For flavor, a whole onion is thrown into the broth, which will need to be removed from the pan before the end of cooking.
5
. And of course, not one mushroom soup can do without the aroma of bay leaves.
6
. Five minutes before the end of cooking, we put onion and carrot roast in the soup. Pay attention to the fact that the vegetables should be browned, not fried, that is, fried until soft, when the blush only slightly begins to appear on the onion. This is the best solution for cooking first courses.
7
. Also, 1 minute before readiness, we advise you to add chopped garlic, it will create the effect of a natural flavor enhancer (which is why it is added at the end, when the taste of mushroom soup is already full and rich). And yet, if you want to give the soup a golden hue, add turmeric.
8.
We check the readiness of the potatoes, add the greens, cover the pan with a lid, after 10 minutes the soup is ready to serve.
Delicious mushroom soup with chicken broth is ready
Bon Appetit!
The easiest version of mushroom soup is classic noodles. Anyone can make it, even without a recipe at hand. To do this, it is enough to boil the mushrooms, add onion and carrot frying to the resulting broth and throw a little vermicelli. If desired, you can also crumble a couple of raw potatoes there. That's actually all.
However, mushrooms do not always make the real taste and aroma of mushroom soup. The dish becomes tastier and richer if you cook it not on a decoction of the gifts of the forest, but on rich chicken broth.
Classic mushroom soup recipe with chicken broth
For such a mushroom soup, you will need just the products that were described at the very beginning of the article:
- chicken broth - 1 l;
- mushrooms - 500-700 g;
- potatoes and carrots - 1 root crop each;
- onions - 2 medium heads;
In a pan with vegetable oil, fry a little onion, chopped as small as possible. Then put carrots chopped in any convenient way there. Fry everything together for 10-15 minutes. During this time, peel and cut the potatoes. Throw the prepared products into a saucepan with boiling broth. Salt and pepper the dish.
Mushrooms, if necessary, cut and fry in a pan, where there were onions and carrots, for 8-12 minutes. Then they are also sent to the decoction. Boil everything together for about 15 minutes. Classic variant mushroom soup is ready.
Mushroom soup in chicken broth with vermicelli
Mushroom noodles - in fact, the same classic. It is prepared in almost the same way as the standard mushroom soup described above. The only caveat is that 5-7 minutes before it is ready, you need to throw 100-150 g of vermicelli into it (per 1 liter of chicken broth).
A lot of this mushroom soup is not worth cooking. It must be remembered that pasta tends to “disperse”, so that the heated soup will no longer be so tasty.
By the way, instead of vermicelli, you can use other similar ingredients, for example: stars or broken spaghetti.
Creamy mushroom soup with chicken broth
Another classic recipe mushroom soup on chicken broth - creamy. This version of this dish has an unusual delicate taste. For him you will need:
- chicken broth - 1 l;
- mushrooms - 500-700 g;
- onions - 2 medium heads;
- flour - 4-5 tablespoons;
- butter- 200 g;
- black pepper and salt - to taste.
Fry the chopped onion and mushrooms in a quarter of the amount of butter. You need to fry for 10 minutes - no more. Send the prepared ingredients to a saucepan with boiling chicken broth, and melt the butter left over from the oil taken to fry the onions and mushrooms in a pan. Pour flour into melted butter and mix quickly. Send the resulting mass to the broth, mix well and cook for about 10-12 minutes. Ready soup, if desired, can be seasoned with fresh chopped herbs, best of all with dill.
Mushroom soup in chicken broth with melted cheese
Great taste will be added to mushroom soup on chicken broth. processed cheese. And to cook this version of this dish is very easy if the house will be found:
- chicken broth - 1 l;
- mushrooms - 250 g (chanterelles are better, but any others will do, even champignons);
- carrots and potatoes - 1 and 2 root crops, respectively;
- onion - 1 medium head;
- processed cheese - 100 g (1 briquette);
- vegetable oil - for frying;
- salt and black pepper - to taste.
Fry onion in oil, previously finely chopped. Then put carrots grated on a fine grater and medium-sized mushrooms to it. Fry everything together for 12-15 minutes.
During this time, boil the broth, peel and cut the potatoes into small cubes. Add seasonings with spices to the broth and throw potatoes. After 10 minutes, send the fry there. After another 10 minutes in almost ready soup put small cubes of melted cheese and stir well. It is desirable that the cheese is completely dissolved in the broth. However, if this did not happen, this does not mean that the soup failed. Experienced chefs still do not agree on how it tastes better, with pieces of cheese or only with cheese flavor.
By the way, to make it easier to cut the cheese, it should be kept in the freezer for 15 minutes.
Mushroom soup in chicken broth with hard cheese
Mushroom soups on chicken broth can be cooked not only with melted, but also with ordinary cheese hard varieties. For this dish, you need to buy at the nearest store:
- chicken broth - 0.5 l;
- mushrooms - 250-300 g (you can take champignons);
- cream - 250-300 ml;
- onion - 1 medium head;
- hard cheese - 50-100 g (it is best to take Dutch cheese);
- butter - 50-70 g;
- flour - 2 tablespoons;
- salt and seasonings - to taste (a mixture of 5 peppers and Provence herbs is optimal).
Saute onions and sliced mushrooms vegetable oil until the onion pieces are golden brown. ready mix cool and use a blender to turn into a homogeneous mass. In the same pan, melt the butter, sprinkle it with flour and mix well, then pour the cream there. Mix again and remove from heat.
Put the chicken broth on the fire, bring to a boil, pour in the creamy mass, add mushroom puree and season with salt and spices. When the broth boils again, put grated cheese into it and cook, stirring constantly, until the cheese dissolves. Each portion of the finished soup can be sprinkled with chopped herbs, for example: dill.
Mushroom cream soup with chicken broth and croutons
Making creamy mushroom soup based on chicken broth is as easy as making the usual classic mushroom noodles. For this you will need:
- chicken broth - 0.5 l;
- mushrooms - 300-400 g ( the best way- Champignon);
- potatoes - 4-5 root crops;
- onion - 2 medium heads;
- cream - 0.5 l (can be replaced with milk);
- vegetable oil - for overcooking;
- salt and black pepper - to taste.
Finely chop the onion and fry in a pan until golden brown. Then pour the cream into the pan, put the sliced mushrooms, cover and cook for about 5-7 minutes.
Cut the peeled potatoes in any way and send them to the boiling chicken broth seasoned with spices and seasonings. After 20 minutes, when the potatoes are cooked, remove the pan from the heat and beat the prepared semi-finished product with a blender. Return the saucepan to the fire, pour in the milk-mushroom mixture and cook for another 15 minutes.
It remains to pour the mushroom soup into plates and add pre-prepared croutons or crackers to each.
Hungarian mushroom soup with chicken broth
lovers national cuisines like the Hungarian way of cooking mushroom soup with chicken broth. The rest should not be afraid, because it does not differ much from Russian classics, except for a set of seasonings and spices. Well, in general, for this soup you will need:
- chicken broth - 0.7 l;
- mushrooms - 500 g (usually champignons are taken);
- onions - 3-4 medium heads;
- milk - 200 ml;
- sour cream - 100 g;
- vegetable oil - 6 tablespoons;
- flour - 3 tablespoons;
- dried dill and parsley, paprika, soy sauce, lemon juice- 1 tablespoon;
- salt and black pepper - to taste.
Fry chopped onions and mushrooms in vegetable oil for 6-8 minutes. Then add sour cream, soy sauce and flour to them. Mix the mixture, cover the pan with a lid and cook over medium heat for about 15 minutes.
Boil the broth, add milk, paprika and dried herbs. When the broth boils, pour the mushroom mixture into it, add lemon juice and turn off the gas. The Hungarian version of mushroom soup with chicken broth is ready.
Japanese soup with mushrooms and rice in chicken broth
But this version of mushroom soup with chicken broth will appeal to those who prefer Asian cuisine. At the same time, you won’t have to buy any too exotic products in the store. Most of the ingredients are always available from any hostess:
- chicken breast - 1 pc.;
- mushrooms - 250-300 g (usually champignons are taken);
- rice - 80-100 g;
- chicken eggs - 4 pcs.;
- green onions - a bunch;
- white dry wine- 100 ml;
- soy sauce - 2 tablespoons.
With this mushroom soup, you will have to tinker a little longer, but it's worth it. Rinse the chicken breast and marinate in the mixture soy sauce and white wine. Keep the chicken in the marinade for at least 30-40 minutes.
Pour a liter of water into a saucepan, put the chicken in it and pour the marinade. When the water boils, turn down the fire and cook until the chicken is ready, i.e. about half an hour. After that, remove the breast, and add sliced \u200b\u200bmushrooms to the broth. Then, constantly stirring the broth, pour the beaten eggs into it, as for an omelet. Cook everything together for another 30 minutes.
In parallel, you need to cook the rice, rinse it and arrange it on plates. Add strips of chicken breast to each plate, and then pour in the finished soup and sprinkle with finely chopped green onions.
Let's summarize
Attentive readers have already noticed that the preparation of various versions of mushroom soup in chicken broth is not much different from each other. Yes, and cooking any other soup is very similar. The main difference is in the method of cooking frying and seasoning mushroom soup.
So, as in all cooking, do not be afraid to experiment and ... Bon appetit!
Video recipe "Chicken soup with champignons"
Since winter is the time for hot dishes, including soups, today, on a cold winter windy day, the recipe for soup with mushrooms and chicken arrived just in time. This is a fairly simple and unpretentious soup, despite the presence of both chicken and mushrooms in it. Agree that this is quite a tasty combination.
Soup with mushrooms and chicken is incredibly easy to prepare. Of course, there is far more than one way to prepare it, but I will tell you about my recipe for this successful soup, which has its own characteristics and nuances.
My soup with mushrooms and chicken has one distinctive feature - it is prepared without potatoes. Of course, if you are used to tastier soups with potatoes, then nothing prevents you from including it in the recipe, but I like the version without potatoes more to my taste. The soup is light, rich, variegated and fragrant. And in this recipe for making soup with mushrooms and chicken, I suggest not to grate the carrots, as we are used to, but to chop them. So the soup, in my opinion, looks more elegant and neat.
I think that such a recipe for soup with mushrooms and chicken will not hurt anyone. On the contrary, such a recipe diversifies the usual home menu and brightens up lunch or dinner with its presence.
Cooking time: 60 minutes
The number of servings - 6 pcs.Ingredients:
- 2 liters of water
- 3 chicken legs
- 200 g champignons
- 5 tbsp rice
- 1 large carrot
- 1 bulb
- Bay leaf
- 30 ml sunflower oil
- ground black pepper
- 3-4 sprigs of parsley
Soup with mushrooms and chicken, photo recipe
The recipe for soup with mushrooms and chicken is designed for 2 liters of water.
We fill the pan with water and put in it chicken legs (previously washed), bay leaf and a whole unpeeled onion. Onions, of course, should be rinsed in water before adding to the pan. Why do I suggest using unpeeled onions? Such an onion will not only give the broth its taste and aroma, it will also slightly color the broth in a delicate amber color.
We send the pan with chicken legs to the stove and cook the broth over low heat under a loosely covered lid for 45 minutes from the moment of boiling.
The broth is ready. Remove the onion and bay leaf from the pot and discard. We also take out the legs from the broth, they will be needed a little later, but for now let them cool slightly.
200 g of fresh champignons, washed and cut into large plates.
We heat the pan and add 30 ml of sunflower oil to its surface, fry the mushrooms. In the process of frying the mushrooms, we clean and cut the carrots, which we also fry together with the mushrooms until fully cooked. The total frying time is approximately 12-15 minutes. We focus on the readiness of carrots.
After the chicken legs have been removed from the broth, return the pan to the stove, add water to the broth to the original level (during the cooking of the broth, part of the liquid has evaporated) and lay the rice.
Let's get busy chicken legs. Remove the skin (I don't use it and throw it away), separate the meat from the bones. We return the chicken meat back to the boiling soup.
And add mushrooms with carrots to the soup.
There are many variations of chicken mushroom soup. The most popular recipes for this dish are: soup with chicken and potatoes, with chicken and noodles, cream soup with chicken and mushrooms. When and where the recipe first appeared is difficult to guess. But we can say with confidence that in Russia this dish has always been very popular. And no wonder. On the territory of our country grows a huge number of the most different mushrooms, the taste and benefits of which have been known since ancient times.
Mushroom soup with chicken - at the same time dietary, healthy and nutritious dish. Mushrooms are composed of proteins and carbohydrates, but at the same time, they are low in calories. They are a rich source of vitamins, antioxidants and essential amino acids that are not destroyed even under the influence of heat treatment. The undoubted benefits of mushrooms in cardiovascular diseases, hypertension, atherosclerosis, diabetes, obesity and other ailments have been revealed. In turn, chicken meat contains practically no fat, but is rich in B vitamins and various minerals.
In terms of protein and protein, chicken surpasses even pork and beef. Therefore, the combination of these two elements makes mushroom soup with chicken a source of useful substances necessary for the body. I would like to note that mushroom soups are traditional not only for Russian cuisine, but also for European and Asian cuisine. In Europe, for example, they mainly use champignons, porcini mushrooms and chanterelles, and in Asian countries they prepare mushroom soups from portobello, shiitake and the same porcini mushrooms.
Soup with chicken and potatoes
Ingredients:
- 0.5 kg chicken breast
- 4 potato tubers
- 1-2 pcs. onion
- 2 carrots
- 300 gr. mushrooms
- vegetable oil
- greenery
- spices and salt
First, let's prepare a rich chicken broth. For this, I wash chicken breast put in a pot of cold water. Bring to a boil over high heat, remove the scale and turn off the gas. We give the broth to sweat for an hour and a half, not forgetting to remove the foam so that it turns out to be as transparent as possible. At this time, prepare other ingredients. Now let's take a look at the mushrooms. If they are dried, soak them in boiling water for 20-30 minutes. Drain in a colander and rinse thoroughly under running water. Let freshly frozen mushrooms thaw.
Wash fresh mushrooms and let drain. We cut the mushrooms in any convenient way: plates or cubes. Finely chop the onion, rub the carrots on a medium grater. We make frying vegetables in vegetable oil. Add chopped mushrooms to the pan and simmer over low heat until cooked. When the chicken broth is ready, take out the meat and cut it into pieces.
We return the chicken to the pan, spread the potatoes, cut into cubes or strips. After a few minutes, add mushroom vegetable frying to the soup. We throw spices: peppercorns and bay leaf. Cook on low heat for another 5-10 minutes, turn off the gas and cover with a lid. Before serving, add chopped dill or parsley to the mushroom soup with chicken, as in the photo.
Mushroom soup with vermicelli
Ingredients:
- 2 chicken fillets
- 100-200 gr. vermicelli
- 300 gr. mushrooms
- onion head
- 2 carrots
- 2-3 garlic cloves
- Dill
- vegetable oil
- butter
- spices and salt
This soup is made with mushroom broth. It can be made from fresh, frozen or dried mushrooms. The broth is simmered over low heat for about an hour. Mushrooms usually give a lot of scale. Therefore, do not forget to stir and remove the foam with a slotted spoon. While the broth is languishing, let's take care of the meat.
Cut the chicken fillet into small pieces and fry in vegetable oil until golden brown. Add meat to mushroom broth, salt to taste and put spices. Throw the potatoes, cut into strips, into the pan with the total contents. Then we will make carrot-onion frying. We steam the vegetables until soft. When the potatoes are ready, add a few handfuls of small vermicelli and onions and carrots to the soup. Let's boil for 5-10 minutes. We cover with a lid. Let it brew.
Cream soup with chicken and mushrooms
Ingredients:
- 0.5 kg chicken fillet
- 300 gr. mushrooms
- natural cream 300-500 ml.
- 1 bulb
- 1-2 tbsp. spoons of flour
- 50 g butter
- a couple of cloves of garlic
- dill or parsley
- spices and salt
The recipe for mushroom puree soup with chicken is quite simple, but the dish turns out to be very tasty, tender and satisfying.
Let the chicken broth boil. At this time, we heat the pan, melt the butter in it and put the chopped onion. Bring it to a golden color and add the sliced \u200b\u200bchampignons. Stew for 10-15 minutes, and then spread in chicken broth and cook until the meat is cooked. Remove all the products with a slotted spoon and grind in a blender until smooth, adding a little broth.
We spread the resulting mass back into the pan. Let's start making the buttercream. Melt the remaining butter in a frying pan, add flour and fry until golden brown. Add cream, stir until smooth. The resulting sauce is poured into the soup, heated, but do not boil. Salt and pepper to taste. During serving, decorate with greens. Squeezed garlic will add spice to the puree soup.
All recipes have a place to be on your table. Delicious, healthy, nutritious - such soups bring pleasure!
