Creamy mushroom soup with smoked chicken breasts
6 servings
30 minutes
Mushroom puree soup with smoked chicken breasts is a refined dish of European cuisine that combines the delicate texture of mushroom cream with the rich aroma of smoked meat. This soup has a deep mushroom flavor enhanced by creamy softness and a light wine acidity. The addition of broccoli and cauliflower gives the dish freshness and nutrition, making it an ideal option for a cozy dinner. The origins of such soups trace back to French culinary traditions where mushroom cream soups have long held an esteemed place at the table. Smoked chicken adds zest and highlights the tenderness of the creamy base, creating a harmonious balance of flavors. This soup can be served with crispy croutons or fresh herbs, complementing its texture and aroma. It is perfect for both everyday dinners and festive occasions, impressing guests with its elegance and depth of flavor.
1
Sauté onion and finely chopped garlic in butter in a deep pot.
- Onion: 1 head
- Garlic: 2 cloves
- Butter: 50 g
2
After the onion browns, add the mushrooms and simmer for 10 minutes.
- Button mushrooms: 500 pieces
3
Then pour the wine into the pot, and after a minute, add the broccoli, cauliflower, and cream.
- Dry white wine: 50 ml
- Broccoli: 300 g
- Cauliflower: 300 pieces
- Cream: 200 ml
4
Cook everything on low heat until the cabbage is soft but still firm.
5
Then pour in the milk, bring to a boil, and add salt and pepper to taste.
- Milk: 600 ml
6
Grind the obtained mass in a blender.
7
Cut the chicken breasts into pieces of random size and add to each bowl of soup.
