Mushroom soup with chicken and pumpkin
5 servings
90 minutes
Mushroom soup with chicken and pumpkin is a harmony of autumn coziness and rich flavor. This recipe combines the tenderness of chicken meat, the earthy depth of mushrooms, and the sweet velvetiness of pumpkin to create a rich, creamy soup. Its roots trace back to European cuisine, where warming and nourishing dishes are traditionally valued. The light aroma of thyme highlights the natural notes of vegetables, while cream and parmesan add thickness and softness to the taste. This soup is perfect for cold evenings; it is nourishing yet not heavy, leaving a feeling of warmth and homely comfort. Serve it with crusty bread or fresh herbs for a complete harmony of flavors.
1
Boil the chicken in boiling water until cooked. Cool and cut into small pieces.
- Chicken broth: 6 glasss
- Mushrooms: 700 g
- Cream 25% fat: 2 glasss
2
Melt the butter in a large bowl.
- Butter: 6 tablespoons
3
Add finely chopped onion and sauté until light golden color and soft for 6 minutes.
- Onion: 1 head
4
Add flour. Mix well. Salt and pepper to taste. Mix again.
- Wheat flour: 3 tablespoons
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
5
Slowly pour in the broth while gradually increasing the heat, then bring it to a boil.
- Chicken broth: 6 glasss
6
Mushrooms sliced into wedges should be added to the boiling broth.
- Mushrooms: 700 g
7
Chop the carrot and celery finely.
- Celery stalk: 200 g
- Carrot: 200 g
8
Cut the potato, pumpkin, and thyme into small pieces. Add corn.
- Red potatoes: 500 g
- Pumpkin: 250 g
- Thyme: 2 teaspoons
- Canned sweetcorn: 1.5 jar
9
Reduce the heat, cover with a lid, and simmer for 30 minutes until the vegetables are fully cooked.
10
Add chicken, pour in cream, and sprinkle a cup of parmesan.
- Grated Parmesan cheese: 120 g
- Cream 25% fat: 2 glasss
11
Put the pot on the fire and cook for another 10 minutes without boiling.
