Mushroom Soup with Chicken and Cream
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Mushroom soup with chicken and cream
Ingredients
- Butter - 6 teaspoons
- Onion - 1 head
- Wheat Flour - 3 spoons
- Salt - 2 spoons
- Ground Black Pepper - 1 tablespoon
- Fresh Mushrooms - 23.8 oz
- Chicken Broth - 6 glasses
- Celery stalk - 6.3 oz
- Carrot - 6.3 oz
- New Potatoes - 17.6 oz
- Butternut Squash - 8.5 oz
- Thyme - 2 spoons
- Sweet Corn Sticks - 13.2 oz
- Chicken fillet - 17.6 oz
- Grated Pecorino Pepato Cheese - 4.2 oz
- 10% cream - 2 glasses
Step by Step guide
Step 1
Boil the chicken in boiling water until cooked through. Allow it to cool and then cut it into pieces.
Step 2
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until softened, about 6 minutes. Stir in the flour, salt, and pepper.
Step 3
Slowly pour in the broth and slightly increase the heat. Bring to a boil. Add the chopped mushrooms, finely chopped celery, finely chopped carrots, quartered potatoes, diced pumpkin, corn, and thyme. Reduce the heat, cover with a lid, and simmer for 30 minutes until the vegetables are tender.
Step 4
Add the cream, 90 grams of Parmesan cheese, and the chicken. Reduce to low heat and cook for another 10 minutes, without bringing it to a boil.
Step 5
Ladle the soup into small bowls and sprinkle with Parmesan cheese.
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