French cheese soup with chicken and mushrooms
8 servings
60 minutes
French cheese soup with chicken and mushrooms is a harmony of tenderness and rich flavors. Its history roots back to European traditions where cheeses have long played a key role in cuisine. This soup has a velvety texture thanks to melted cheese, while chicken meat and mushrooms add heartiness and depth of flavor. The aroma of bay leaves and spices makes it particularly appetizing. Perfect for cool weather, it warms and provides comfort. Serving with herbs and crispy croutons adds completeness and sophistication to the dish. This dish is a true delight for lovers of French gastronomy, combining simplicity in preparation with refined taste.
1
Place chicken in a 3-liter pot and add water. Once the broth starts boiling, add 1 tablespoon of salt, black pepper, and 3-5 bay leaves. Cook for 20 minutes from the boiling point. Then remove the meat.
- Chicken: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 5 piece
2
Peel and dice the potatoes. Dice the onion. Grate the carrot. Cut the chicken into small pieces. Cube the processed cheese.
- Potato: 500 g
- Onion: 2 pieces
- Carrot: 1 piece
- Chicken: 1 piece
- Processed cheese: 300 g
3
Add potatoes to the boiling broth. 5-7 minutes from the boiling point.
- Potato: 500 g
4
At this time, make a light sauté in butter (or vegetable oil). First add the onion, then the carrot. Lightly salt and pepper. Add the sauté to the soup and cook for another 5-7 minutes.
- Onion: 2 pieces
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Then add the chopped meat and mushrooms. Cook for 3-4 minutes, add the melted cheese, stir well and turn off the heat.
- Chicken: 1 piece
- Button mushrooms: 250 g
- Processed cheese: 300 g
6
Sprinkle with greens before serving. Optionally serve with croutons.
- Fresh herbs: to taste
- Croutons: to taste
