Chicken soup with champignons
6 servings
120 minutes
Chicken mushroom puree soup is a delicate and velvety dish inspired by Indian cuisine, where the aromas of spices blend with the creaminess of dairy. This exquisite and warming soup is made for enjoyment. The combination of chicken fillet, mushrooms, and vegetables in a creamy sauce gives the soup a harmonious flavor—rich, slightly sweet, with subtle mushroom notes. It’s perfect for a cozy dinner or light lunch. In India, such soups are popular due to their soft texture suitable for serving with aromatic flatbreads. This dish is not only comforting but also nutritious, uniting simple ingredients into an elegant culinary symphony. Serve it with herbs or crispy croutons to fully reveal its rich flavor nuances.
1
We put a pot of water (1.5 L) on the fire and boil chicken fillet in it. Meanwhile, we peel the potatoes and cut them into cubes.
- Chicken breast fillet: 250 g
- Potato: 350 g
2
When the water boils, we add the potatoes to the pot and cook until done.
- Potato: 350 g
3
Clean the mushrooms and slice them thinly; finely chop the peeled onion and grate the carrot.
- Button mushrooms: 250 g
- Onion: 100 g
- Carrot: 100 g
4
Place mushrooms in a dry skillet and wait for all the moisture to evaporate. Then add onion and carrot. Sauté the vegetables with the mushrooms for a couple of minutes, then add cream. Leave on low heat until the mixture thickens.
- Button mushrooms: 250 g
- Onion: 100 g
- Carrot: 100 g
- Cream 20% fat: 250 g
5
The last step remains. In a blender, mix the broth with chicken and potatoes and the vegetable mixture with cream. Finally, season the soup with salt and pepper to taste.
- Chicken breast fillet: 250 g
- Potato: 350 g
- Cream 20% fat: 250 g
