Mushroom Cream Soup with Chicken Broth
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Mushroom cream soup with chicken broth
Ingredients
- Chicken Broth - 3 qt
- Pickled Chanterelles - 10.6 oz
- Salad Potatoes - 3 pieces
- Parsley - to taste
- Sliced Processed Cheese - 3.2 oz
- Basil - to taste
- Celery salt - to taste
- Oregano - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Onion - 1 piece
- Carrot - 3.5 oz
- Cream 22% - 3.5 oz
Step by Step guide
Step 1
Boil the chicken (in my case, chicken backs) together with the onion and carrot in slightly salted water. Check the broth's readiness by the onion — if it is cooked, you can turn it off.
Step 2
While the broth is cooking, steep the herbs (parsley, celery, oregano, basil) in a cup. This will help them turn into herbs rather than dried flakes.
Step 3
Once the broth is ready, remove the chicken. Shred all the possible meat and chop it finely, then return it to the broth.
Step 4
Add finely chopped champignon mushrooms and diced potatoes to the broth. Pour in the herb infusion as well. Season with salt and pepper to taste. Cook until the mushrooms are ready.
Step 5
Add the cheese, in my case 'Friendship', in small pieces — for better melting.
Step 6
When the cheese melts, remove from heat and let it cool slightly. Then take a blender and puree everything. Not completely into a cream, but enough to see the fibers of the mushrooms and chicken. Lastly, add the cream, and put it back on the heat — until it boils.
Step 7
Serve with croutons. Enjoy your meal!
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