Creamy mushroom soup with chicken
5 servings
40 minutes
Creamy mushroom soup with chicken is a cozy dish of Russian cuisine that combines the rich flavor of mushrooms, the tenderness of chicken fillet, and a creamy texture. This soup was born from the desire to create a nutritious, warming dish perfect for cold days. Mushrooms give the soup a rich, earthy aroma while chicken fillet adds tenderness and heartiness. Potatoes, melted cheese, and sautéed vegetables create a thick, velvety consistency that makes each spoonful a true delight. Serving with herbs and rye croutons adds a crunchy note and freshness. This soup is perfect for both family lunches and cozy dinners, filling the home with aromas of comfort and warmth.
1
We cut the potatoes into cubes. We chop the onion finely, grate the carrot on a coarse grater, and slice the mushrooms thinly.
- Potato: 4 pieces
- Onion: 1 head
- Carrot: 1 piece
- Button mushrooms: 7 pieces
2
In a pot over medium heat, we prepare the broth. First, boil the fillet for 5-7 minutes. You can add 2 bay leaves for flavor (optional). Then add the chopped potatoes. Boil everything together until the chicken is cooked and the potatoes are partially cooked.
- Chicken breast fillet: 2 pieces
- Potato: 4 pieces
3
While the broth is preparing, we make the sauté over high heat. We fry the onion until golden brown. We add the carrot and fry together with the onion for 3 minutes. We add chopped mushrooms to the sauté and cook for another 5 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Button mushrooms: 7 pieces
4
We turn off the broth. First, we take the chicken out of the broth. We wait for it to cool down a bit. Then we take out all the potatoes. We add half of the potatoes to the sauté, leaving half on the plate.
- Chicken breast fillet: 2 pieces
- Potato: 4 pieces
5
Pour the prepared sauté and half of the potatoes into a blender and blend until smooth. Cut the cooked chicken fillet into cubes.
- Potato: 4 pieces
- Chicken breast fillet: 2 pieces
6
We heat the broth on low heat. We add chicken, potatoes, and sautéed vegetables.
- Potato: 4 pieces
- Chicken breast fillet: 2 pieces
7
We mix. And grate the processed cheese on a large grater directly into the pot. Stirring until the cheese is completely dissolved.
- Processed cheese: 280 g
8
Salt, pepper.
- Garlic: 1 clove
9
When serving at the table, add greens and croutons made from black bread to the plate (if desired)
- Sunflower oil: 50 ml
