Soup with mushrooms and chicken
4 servings
90 minutes
Mushroom and chicken soup is a delicate and aromatic dish of Russian cuisine, infused with deep flavors. Its roots trace back to ancient village recipes where white mushrooms and chicken fillet created a harmony of richness and softness. The melted milk gives the soup a special velvety texture, while herbs and spices enrich it with a multifaceted bouquet. This soup is perfect for cool weather; it warms you up and fills you with coziness. The combination of cream and vermicelli makes it hearty and nutritious. It suits both family dinners and festive tables, delighting with its gentle mushroom aroma. It can be served with rye bread or fresh herbs, creating a sense of home comfort.
1
Add chicken fillet to the heated milk, bring to a boil, then reduce the heat.
- Baked (scalded) milk: 2.5 l
- Chicken: 300 g
2
Add finely chopped potatoes, bring to a boil again, season with salt and pepper.
- Potato: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Add finely chopped cilantro, dried mushrooms, and cook over medium heat.
- Cilantro: 30 g
- Porcini mushrooms: 150 g
4
Finely chop the onion and carrot, sauté a little, and add to the soup. Finely chop the remaining greens and add them to the pot as well. Cook for a few minutes.
- Onion: 1 head
- Carrot: 1 piece
- Parsley: 30 g
- Dill: 30 g
- Celery: 30 g
5
Add the noodles, reduce the heat to low, pour in the cream, and cook for another 30 minutes.
- Vermicelli: 70 g
- Cream 20% fat: 250 g
