Mushroom soup with chicken and cream
6 servings
30 minutes
Mushroom soup with chicken and cream is a true symphony of flavors, combining the tenderness of chicken, the rich aroma of mushrooms, and the velvety texture of cream. The roots of this dish trace back to European cuisine, where the combination of cream and mushrooms is valued for its depth and harmony. The soup is thick and warming, perfect for cool evenings. It incorporates a variety of vegetables, creating a rich bouquet of flavors. Thyme adds a subtle spiciness while parmesan provides an exquisite finish. This soup is not only delicious but also nutritious; it can be served as a main dish. It pairs wonderfully with fresh bread or crispy croutons, making the meal truly cozy and warming.
1
Boil the chicken in boiling water until cooked. Cool and cut into pieces.
- Chicken breast fillet: 500 g
2
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until soft for 6 minutes. Add flour, salt, pepper, and mix.
- Butter: 6 tablespoons
- Onion: 1 head
- Wheat flour: 3 tablespoons
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
3
Slowly pour in the broth and slightly increase the heat. Bring to a boil. Add sliced mushrooms, finely chopped celery, finely chopped carrots, quartered potatoes, diced pumpkin, corn, and thyme. Reduce the heat, cover, and simmer for 30 minutes until the vegetables are tender.
- Chicken broth: 6 glasss
- Fresh mushrooms: 675 g
- Celery stalk: 180 g
- Carrot: 180 g
- New red potatoes: 500 g
- Summer squash: 240 g
- Fresh thyme: 2 teaspoons
- Fresh corn kernels: 375 g
4
Add cream, 90 grams of parmesan, and chicken. Place on low heat and cook for another 10 minutes without boiling.
- Cream 25% fat: 2 glasss
- Grated Parmesan cheese: 120 g
- Chicken breast fillet: 500 g
5
Pour the soup into small bowls and sprinkle with parmesan.
- Grated Parmesan cheese: 120 g
