Mushroom soup-puree on chicken broth
6 servings
40 minutes
Mushroom cream soup on chicken broth is a refined dish of European cuisine, combining a delicate texture and rich flavor. Its roots trace back to French gastronomy traditions, where cream soups are valued for their sophistication and creamy consistency. This soup captivates with its aroma: the woody notes of mushrooms perfectly complement the light creaminess and rich chicken broth. The addition of melted cheese gives the dish a special softness and depth of flavor. It is best served with crispy croutons that create a pleasant contrast with its velvety texture. It is perfect for a cozy family lunch or a festive dinner, warming and delighting everyone who tries it.
1
Boil the chicken (in my case, chicken backs) with an onion and carrot in slightly salted water. Check the broth's readiness by the onion - if it is cooked, you can turn it off.
- Onion: 1 piece
- Carrot: 100 g
- Salt: to taste
2
While the broth is boiling, steep herbs (parsley, celery, oregano, basil) in a cup. To turn them into herbs, not dried flakes.
- Parsley: to taste
- Basil: to taste
- Celery: to taste
- Oregano: to taste
3
When the broth is ready, remove the chicken. Shred all possible meat and chop it finely, then add it back to the broth.
4
Add finely chopped mushrooms and diced potatoes to the broth. Also pour in the herb infusion. Season with salt and pepper to taste. Cook until the mushrooms are done.
- Button mushrooms: 300 g
- Potato: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Add cheese, in my case 'friendship', in small pieces - to dissolve better.
- Processed cheese: 90 g
6
When the cheese melts, remove from heat and let it cool slightly. Then take a blender and chop everything up. Not completely into a cream, but so that the fibers of the mushrooms and chicken are visible. Finally, add the cream and put it back on the heat — until boiling.
- Cream 20% fat: 100 g
7
Can be served with croutons. Enjoy your meal!
