Delicious mushroom soup in chicken broth. Creamy Mushroom Chicken Soup Soup
Description
Mushroom soup in chicken broth is a tasty and healthy first dish that is easy to prepare with your own hands from different types of mushrooms (fresh or dried). Step-by-step simple recipe with photo instructions, presented below, clearly and step by step tell how to cook tasty food at home.
Hot food can be prepared from many species of forest dwellers, but the most delicious and nutritious soup is the one that was cooked on the basis of white mushrooms. In the mushroom season it is difficult to find a more wholesome and flavorful dish made from fresh mushrooms. However, if in the winter to use frozen product, then in the finished form a plate of hot and nourishing mushroom noodle soup cooked in chicken broth is not worse. A very tasty dish is soup cooked from champignons or dried mushrooms (chanterelles, aspen mushrooms, ceps, russules, pigs, mokhovikov and others).
The variant of the classic first dish offered by us on the basis of broth from chicken legs and mushrooms is at the same time dietary, nutritious and wholesome food. In mushrooms contain proteins and carbohydrates in large quantities. In addition, forest dwellers have a low calorie content. The content of proteins and proteins in poultry meat exceeds that of pork and beef. For this reason, the packing of these ingredients in the soup (mushrooms and dietary meat) adds ready-made meals of useful substances that are so necessary for the body. The calorie content of the dish is 23 kilocalories per 100 grams of the finished product.
If you want to diversify the home menu for lunch or dinner, then you can try making fragrant mushroom soup in chicken broth, offered by us, from fresh or dried mushrooms.
Ingredients
-
(3 pcs.) -
(1.5 l) -
(3 pcs.) -
(1 PC.) -
(1 PC.) -
(100g) -
(3 tbsp. L.) -
(1 tsp.) -
(1 PC.) -
(taste) -
(2 sprigs) -
(2 sprigs)
Cooking steps
To prepare the mushroom soup in chicken broth at home, you must first prepare all the necessary ingredients.
It is necessary to rinse the legs well, put them in a deep container and add cold water there. Then you need to put the pot on the stove and cook the broth until the meat is completely cooked. On average, it will take 40 minutes from the moment of boiling water. Make sure that the broth is not too boiling, but only boiling a little. From time to time, the resulting white foam should be removed from the broth in order to obtain as a result the most transparent basis for the soup.
In the meantime, you need to prepare the remaining ingredients for the dish. Vegetables must be peeled, rinsed under water, and then chopped. Potatoes should be cut into small pieces.
Next you need to do mushrooms. If you use a fresh-frozen product, then hold the mushrooms for a while on the table to thaw a little. Raw, sorted, thoroughly washed and peeled mushrooms, in our case mushrooms, you need to chop the way you like.
Then you need to chop the carrots and onions. Grate carrots on a small grater, and chop the onion into small squares or slices (see photo).
Put the pan on the fire and pour in the sunflower oil. As soon as the stew-pan with butter is heated well, you need to send carrots with onions. Vegetable zazharku need to fry over medium heat, stirring occasionally, for at least 3 minutes.
After that, in the pan you need to pour flour. Zazharku should be salted to taste.
The ingredients in the skillet should be stirred all the time for 60 seconds.
From the finished chicken broth should pull the legs, separate the meat, remove the bones, and cut the meat into pieces.
With the help of a strainer, drain the broth for soup.
The broth must be put on the stove again. When it boils, add potatoes and mushrooms there. Next, you need to cook the mushroom soup over low heat until the dish is completely cooked (approximately 20 minutes).
After the potatoes are cooked, chopped chicken, vegetable frying and bay leaf should be poured into the dish. Soup should be salted and seasoned to taste. The first dish should be a little more then on a minimum of fire (at least 7 minutes).
Cover the pot with the prepared dish with a lid and let the soup brew a little. Just before serving, add freshly chopped dill and parsley to the dish. Delicious chicken broth soup cooked on the stove is ready.
Enjoy your meal!
Details
Chicken broth gives the soup a special satiety and nutritiousness, so mushroom soup can be served on the table and cooked without meat, which greatly helps to reduce cooking time. This dish is perfect for any table, including for the holiday.
Carrot-mushroom soup in chicken broth
Ingredients Required:
- chicken broth - 1.5 liters;
- carrots - 2 pieces;
- canned mushrooms - 150 grams;
- onion - 1 piece;
- garlic - 3 cloves;
- potatoes - 3 pieces;
- cooking oil for frying;
- bay leaf;
- salt and pepper to taste.
Cooking process:
Chicken broth put to boil. When it boils, add potatoes, peeled and cut into squares. At this time do other ingredients.
Peel carrots and grate large. A jar of mushrooms to open and drain the excess liquid. Finely chop the onion. Heat oil in a pan, fry onions for 2-3 minutes. Then attach the carrot and fry for another 5 minutes, then add the mushrooms. Spasserovat vegetables for another 7-10 minutes. Add fry to the soup, about 10-15 minutes after the potatoes.
Garlic skip through the press and put in the soup. Add bay leaf. Boil, reduce heat and cook for another 20 minutes.
5 minutes before the end of cooking, salt and pepper.
Mushroom noodle soup on homemade chicken broth
Essential ingredients for broth:
- water - 1.5 liters;
- bay leaf - 1 piece;
- seasoning universal - 1 tablespoon;
- a mixture of dry herbs - 1 tsp;
- bell pepper - 1 tsp;
- chicken soup set - 400 grams.
Essential ingredients for soup:
- dried mushrooms - 50 grams;
- carrots - 1 piece;
- potatoes - 2 pieces;
- flat noodles - 1 cup;
- onion - 1 piece;
- parsley - 1 bunch;
- cilantro - 2 twigs;
- dried marjoram - 0.5 tsp;
- rosemary - 0.5 tsp;
- butter for frying;
- salt and pepper to taste.
Cooking process:
In a saucepan with water, throw a set of chicken soup and boil, occasionally removing the foam. After the water boils, throw a bay leaf, add a universal seasoning and herbal mixture, as well as peas. After about 1-1.5 hours, the broth will be ready.
After the broth is cooked, remove the bay leaf. Take out the chicken, separate the meat from the bones. Put the meat back into the broth.
Cut onion into small pieces; grate carrots. Spasserovat vegetables in butter for 5-7 minutes and immediately throw in the broth. Then put diced potatoes and mushrooms.
After the soup begins to boil, put the pasta, marjoram, rosemary, finely chopped cilantro and parsley, salt and pepper. Boil for another 5-7 minutes.
Mushroom soup in chicken broth in a slow cooker
Ingredients Required:
- dried mushrooms - 1 cup;
- chicken broth - 3 cups;
- fatty cream - 1 tablespoon;
- sweet pepper - 1 piece;
- potatoes - 2 pieces;
- carrots - 2 pieces;
- ground red pepper - 0.5 tsp;
- ground black pepper - 0.5 tsp;
- salt to taste.
Cooking process:
Peel and grate the carrots. Peel potatoes, cut into cubes. Remove the stem and seeds from the Bulgarian pepper, chop it into straws.
Put vegetables into the bowl of the slow cooker, add chicken broth, add cream, season with pepper and salt. Set the soup mode (or boiling), cooking time - 50 minutes.
Mushroom puree soup in chicken broth
Ingredients Required:
- fresh-frozen mushrooms - 1 package;
- milk - 1 cup;
- chicken broth - 1 liter;
- celery - 1 stalk;
- carrots - 1 piece;
- potatoes - 2 pieces;
- parsley - 0.5 bunches;
- lemon juice - 1 tablespoon;
- ginger - 0.5 tsp;
- nutmeg - 0.5 tsp;
- black pepper - 0.5 tsp;
- salt - 1 tsp;
- butter - 2 tablespoons.
Cooking process:
Mushrooms, without defrosting, throw in chicken broth and put to boil. When they boil, put the finely chopped parsley and lemon juice.
Peel potatoes, cut into cubes and throw in the soup. Finely chopped onions and grated carrots spasserovat on butter for 5 minutes, then throw the finely chopped celery and sauté another 2-3 minutes. Throw a fry in the soup, boil and cook for another 5 minutes. Add milk, ginger, nutmeg, salt and pepper.
Ready to mash the soup in a blender until smooth and serve.
Mushroom soup can be cooked in chicken broth, the combination of tastes is remarkable, while maintaining transparency and benefit. The fact is that during cooking, all the harmful substances that the mushrooms absorb like a sponge in the process of growth, go into the broth. You want the mushroom soup to be tasty and harmless - do not use broth in which mushrooms are boiled. Recipes are slightly different from each other, only the ingredients change. Therefore, you can easily experiment and delight your loved ones with new fragrant foods.
Ingredients:
How to cook soup with mushrooms in chicken broth
1. Boil the mushrooms. Cooking time depends on the type, for example: boletus boils 50 minutes, mushrooms - 5 minutes, chanterelles and white fungus - 20 minutes. If you want to leave part of the broth for the soup (chicken + mushroom), then after boiling, the first decoction must be drained and pour fresh water. If you cook the soup only in chicken broth, the broth is poured into the sink and not used. Mushrooms cut.
2
. Boil chicken broth, remove the chicken, salt to taste. Peel potatoes and cut into cubes. Lay in boiling broth. After the broth with the potatoes boils, reduce the heat to a minimum and then cook the soup on it. With this variant of cooking, the effect of languor is created, vegetables do not boil soft and all ingredients fully give off their aroma and taste to the prepared dish.
3
. Boiled mushrooms can be pre-fry or simply add to the soup, followed by potatoes, without roasting.
4
. For aroma, a whole onion is thrown into the broth, which must be removed from the pan before the end of cooking.
5
. And of course, more than one mushroom soup will not do without the aroma of bay leaf.
6
. Five minutes before the end of cooking, lay in the soup fried onions and carrots. Please note that vegetables should be browned and not fried, that is, fried to softness, when the blush only slightly begins to appear on the onions. This is the best solution for cooking first courses.
7
. Also, 1 minute prior to readiness, we advise you to add chopped garlic, it will create the effect of a natural flavor enhancer (which is why it is added at the end, when the taste of mushroom soup is full and full). And if you want to give the soup a golden hue, add turmeric.
8.
We check the potatoes for readiness, put greens to sleep, cover the pan with a lid, after 10 minutes the soup is ready to serve.
Delicious chicken broth soup ready
Enjoy your meal!
The simplest version of the mushroom soup is the classic noodles. Everyone can make it, even without having at hand a recipe. To do this, boil the mushrooms, add the broth from the onions and carrots and throw a little noodles. If desired, you can also chop up a couple of raw potatoes. That's all.
However, the real taste and flavor of mushroom soup does not always make mushrooms. The dish becomes tastier and richer if cooked not on broth from the gifts of the forest, but on rich chicken broth.
The classic recipe of mushroom soup in chicken broth
For this mushroom soup, you need exactly those products that were described at the very beginning of the article:
- chicken broth - 1 l;
- mushrooms - 500-700 g;
- potatoes and carrots - 1 root;
- onions - 2 medium heads;
In a frying pan with vegetable oil, fry a little onion, chopped as small as possible. Then put the carrot sliced in any convenient way. Fry everything together for 10-15 minutes. During this time, peel and chop the potatoes. Prepared products throw in a saucepan with boiling broth. Dish with salt and pepper.
Mushrooms, if necessary, cut and fry in a pan, where there were onions with carrots, for 8-12 minutes. Then send them to the decoction too. Boil all together for about 15 minutes. The classic version of the mushroom soup is ready.
Mushroom soup in chicken broth with pasta
Mushroom noodles - in fact, the same classic. It is cooked in almost the same way as the standard mushroom soup described above. The only caveat is that in 5-7 minutes until readiness, you need to throw 100-150 g of noodles (per 1 l of chicken broth) into it.
A lot of this mushroom soup cook is not worth it. We must remember that pasta tends to “disperse”, so that the heated soup will not be so tasty.
By the way, instead of vermicelli, you can use other similar ingredients, for example: asterisks or broken spaghetti.
Creamy Mushroom Chicken Soup Soup
Another classic chicken soup with mushroom soup is creamy. This version of this dish has an unusually delicate flavor. For it will need:
- chicken broth - 1 l;
- mushrooms - 500-700 g;
- onions - 2 medium heads;
- flour - 4-5 tablespoons;
- butter - 200 g;
- black pepper and salt - to taste.
A quarter of the amount of butter fry chopped onions and mushrooms. It takes about 10 minutes to fry - no more. Send the prepared ingredients to the pan with boiling chicken broth, and melt the butter left over from the oil taken to fry the onions and mushrooms in a pan. Pour the flour into the melted butter and mix it quickly. Send the resulting mass to the broth, mix well and cook for about 10-12 minutes. Ready soup, if desired, you can fill with fresh chopped greens, the best fennel.
Mushroom soup in chicken broth with melted cheese
Fine taste will be added to mushroom soup on chicken broth usual processed cheese. And to prepare such a variant of this dish is very easy if the following items are found in the house:
- chicken broth - 1 l;
- mushrooms - 250 g (better chanterelles, but any other will go, even champignons);
- carrots and potatoes - 1 and 2 root vegetables, respectively;
- onions - 1 medium head;
- processed cheese - 100 g (1 briquette);
- vegetable oil - for roasting;
- salt and black pepper - to taste.
In the oil, fry the onions, pre-chopped. Then put a carrot and medium-sized mushrooms grated on a fine grater. Fry everything together for 12-15 minutes.
During this time, boil the broth, peel and chop the potatoes in small cubes. Add spices and spices to broth and add potatoes. After 10 minutes, send the fry to the same place. After another 10 minutes, put small cubes of melted cheese into the almost finished soup and mix it well. It is desirable that the cheese is completely dissolved in the broth. However, if this did not happen, then this does not mean that the soup failed. Experienced cooks still do not agree on how tasty, with slices of cheese, or only with cheese flavor.
By the way, to make it easier to cut the cheese, its 15 minutes should be held in the freezer.
Mushroom soup in chicken broth with hard cheese
Chicken broth mushroom soups can be cooked not only with melted cheese, but also with ordinary hard cheese. For this dish should be purchased in the nearest store:
- chicken broth - 0.5 l;
- mushrooms - 250-300 g (you can take champignons);
- cream - 250-300 ml;
- onions - 1 medium head;
- hard cheese - 50-100 g (it is best to take Dutch cheese);
- butter - 50-70 g;
- flour - 2 tablespoons;
- salt and seasoning - to taste (the best mix of 5 peppers and Provencal herbs).
Fry the onions and sliced mushrooms in vegetable oil until golden onion pieces. Cool the mixture and turn it into a homogeneous mass using a blender. In the same pan, melt the butter, sprinkle it with flour and mix well, then pour the same cream. Mix again and remove from heat.
Put the chicken broth on the fire to a boil, pour the creamy mass into it, add the mushroom puree and season with salt and spices. When the broth begins to boil, put the grated cheese in it and boil, stirring constantly, until the cheese is dissolved. Each portion of the finished soup can be sprinkled with chopped greens, for example: dill.
Mushroom cream soup in chicken broth with croutons
Cooking cream soup with mushrooms on the basis of chicken broth is as simple as the usual classic mushroom noodles. For this you will need:
- chicken broth - 0.5 l;
- mushrooms - 300-400 g (the best option - mushrooms);
- potatoes - 4-5 root crops;
- onions - 2 medium heads;
- cream - 0.5 l (can be replaced with milk);
- vegetable oil - for roasting;
- salt and black pepper - to taste.
Finely chop the onion and fry in a pan until golden brown. Then pour cream into a frying pan, put mushrooms sliced in plates, cover with a lid and cook for about 5-7 minutes.
Cut the peeled potatoes in any way and send boiling chicken broth in seasoned spices and seasonings. After 20 minutes, when the potatoes are cooked, remove the pan from the heat and beat the prepared semi-finished product using a blender. Return the saucepan to the fire, pour in the milky-mushroom mixture and cook for another 15 minutes.
It remains to pour the mushroom soup on a plate and add to each prepared croutons or crackers.
Hungarian Mushroom Soup in Chicken Broth
Lovers of national cuisines will enjoy the Hungarian way of cooking mushroom soup in chicken broth. The rest should not be frightened, because it is not very different from the Russian classics, unless a set of seasonings and spices. Well, in general, for this soup will need:
- chicken broth - 0.7 l;
- mushrooms - 500 g (usually mushrooms are taken);
- onions - 3-4 medium heads;
- milk - 200 ml;
- sour cream - 100 g;
- vegetable oil - 6 tablespoons;
- flour - 3 tablespoons;
- dried dill and parsley, paprika, soy sauce, lemon juice - 1 tablespoon;
- salt and black pepper - to taste.
Fry chopped onion and mushrooms in vegetable oil for 6-8 minutes. Then add sour cream, soy sauce and flour to them. Mix the mixture, cover the pan with a lid and cook on medium heat for about 15 minutes.
Boil broth, add milk, paprika and dried greens. When the broth boils, pour the mushroom mixture into it, add lemon juice and turn off the gas. Hungarian version of mushroom chicken soup ready.
Japanese soup with mushrooms and rice in chicken broth
But this version of mushroom soup in chicken broth will appeal to those who prefer Asian dishes. In this case, some too exotic products to buy in the store will not have to. Most of the ingredients are always available in any hostess:
- chicken breast - 1 pc .;
- mushrooms - 250-300 g (usually mushrooms are taken);
- rice - 80-100 g;
- chicken eggs - 4 pcs .;
- green onions - bunch;
- dry white wine - 100 ml;
- soy sauce - 2 tablespoons.
With this mushroom soup will have to tinker a little longer, but it's worth it. Wash chicken breast and marinate in a mixture of soy sauce and white wine. Hold the chicken in the marinade should be at least 30-40 minutes.
Pour a liter of water into a saucepan, put the chicken in there and pour the marinade. When the water boils, turn on the fire and cook until the chicken is cooked, i.e. about half an hour. After that, remove the breast, and in the broth add sliced mushrooms. Then, constantly stirring the broth, pour the eggs whipped into it, as for an omelette. Boil it all together for another 30 minutes.
In parallel, you need to cook rice, rinse it and arrange in plates. Add strips of chicken breast to each plate and then pour the ready soup and sprinkle with finely chopped green onions.
Summarize
Attentive readers have already noticed that cooking different variants of mushroom soup in chicken broth do not differ much from each other. Yes, and cooking any other soup is very similar. The main difference in the method of cooking zazharki and refueling mushroom soup.
So, as in all cooking, you should not be afraid of experiments and ... bon appetit!
Video recipe "Chicken soup with champignons"
They say everything turns out tasty and healthy. And from the combination of chicken and mushrooms in general it turns out a unique duet, which at the same time can be cooked in different ways.
Recipe for mushroom mushroom mash soup in chicken broth
Ingredients:
- chicken leg - 2 pcs .;
- champignons (fresh) - 0.5 kg;
- onions - 3 onions;
- parsley - ½ bunch;
- carrots - 1 pc .;
- butter - 60 g;
- vegetable oil - 40 g;
- cream of 20% - 200 ml;
- garlic - 1 tooth;
- wheat flour - 60 g;
- allspice - 4 peas;
- lavrushka - 1 sheet;
- pepper;
- salt.
Cooking
You will have to start with the preparation of the base, namely chicken broth you will need 600 ml of it, and the rest will be in reserve. Peel one onion, carrot and garlic. We do not cut onions, but we immediately send them to the pan, carrots can be cut into large rings, and simply cut the garlic in half. Just put the parsley completely uncrushed and immediately put the spices, but without using the salt, put the chicken to this vegetable cocktail and put two liters of water on the stove. After the base for your soup starts to boil, remove the froth and add a little salt.
While the broth will slowly boil, and this he needs 40-50 minutes, proceed to the preparation of mushrooms. Crush and fry two onions and all the mushrooms simply using vegetable oil until cooked. After that, they should be allowed to cool slightly, then transfer them to a blender for grinding, adding 1 cup to them of the already filtered and not boiling, and also of the cooled broth. In the pot in which you will cook the soup, put the butter to melt and then enter the flour and fry for about 2 minutes. Then gradually, not all at once add the remaining 400 ml of broth and let it boil. Now enter the mushrooms chopped in a blender with onions and broth, again letting it boil. After that, finally salt, pepper and boil for another seven minutes. And only then add cream and boil again, you can assume that the soup is ready.
Ingredients:
- chicken leg - 2-3 pcs .;
- onions - 2 onions;
- carrot - 2 pcs .;
- mushrooms - 200 g;
- vegetable oil - 50 g;
- - 200 g;
- water - 3 l;
- allspice - 5 peas;
- peas - 5 peas;
- lavrushka - 2 leaves;
- salt.
Cooking
Pour cold water in a saucepan with chicken legs, one peeled onion, one peeled and coarsely chopped carrots and spices, after boiling, collect the foam and salt. While the broth is being prepared, finely chop the second onion and send it to roast in vegetable oil for no more than 3 minutes, and during this time with 
using a medium grater, chop the carrot and attach it to the onion and a little later add the sliced mushrooms with beautiful plates. You will have to fry until the moisture evaporates completely and even after that you can hold it on the fire for another 5 minutes. From the cooked broth, remove the legs and put them to cool, and strain the broth itself, throwing the vegetables out of it, then putting it to a boil again. Sort the chicken fillets and cut them, and after boiling the broth again, put the noodles in it, then the roast and then the meat. It remains to wait for cooking noodles and of course give 10 minutes to infuse.
Chicken soup with mushrooms is a nourishing and aromatic dish that will appeal to all family members.
The recipes for this delicious first course are plentiful. It is cooked with cereals, pasta, vegetables or legumes. But, of course, the main ingredients are chicken and mushrooms.
Chicken soup with mushrooms - the basic principles of cooking
First of all they cook chicken bouillonby adding whole vegetables, bay leaves and spices. Then it is filtered, and the chicken is separated from the bones and put back into the broth.
Mushrooms stir fry with onions. It’s better to do it in chicken fat, but if you don’t have one, any vegetable or butter is fine.
In broth lay peeled and chopped potatoes, mushroom fry and cook until potatoes are ready.
If you are cooking chicken soup with mushrooms, but all the ingredients are overwhelmed with a dipping blender. As a rule, cream is added to such soups.
Recipe 1. Chicken Mushroom Soup
Ingredients
three potatoes;
carrot;
salt, bay leaf and black pepper;
chicken breast;
bunch of parsley;
400 g fresh champignons;
half cooking onions;
60 g butter.
Cooking method
1. Rinse the chicken breast, put in the pans and boil the broth.
2. Wash the champignons, lightly dry them and cut them into not very thin plates. In a pan, dissolve the butter, and fry the sliced mushrooms in it.
3. Peel the potatoes and crumble it into small cubes.
4. Remove the chicken meat from the broth and place the fried mushrooms in it. Cook on fire, medium intensity, quarter of an hour. Then put the potatoes in the soup.
5. Peel and rinse the vegetables. Finely chop the onion and grate the carrots. Fry all the vegetables until browned. Put the fried in the broth.
6. Cut the chicken meat into straws and put it back into the soup. Put the bay leaf and chopped parsley, cook for another minute.
Recipe 2. European soup with mushrooms
Ingredients
two liters of water;
rosemary and parsley;
chicken breast;
two garlic cloves;
onion head;
ground pepper and salt;
half a liter of cream;
a small piece of butter;
400 g of champignons;
Cooking method
1. Fill the washed breast with water and boil the broth until the meat is cooked. Remove the chicken, cool and cut into small pieces. Strain the broth.
2. Shred the sliced mushrooms in thin slices. Peeled onion finely crumbled. Melt a piece of butter in a pan and fry the mushrooms with onions until rosy. When the mushroom frying is cool, lay it in the bowl of the blender and grind it until smooth. We enter the mashed potatoes in broth and mix well.
3. Fry the flour in melted butter until yellowish. Then gradually pour in the cream, stirring continuously to avoid lumps. Cream mixture is poured into a thin stream in the soup, mix and put the crushed garlic.
4. Pour hot soup into plates, season with pepper and sprinkle with chopped greens. You can serve fried croutons to the soup.
Recipe 3. Creamy chicken soup with mushrooms
Ingredients
two liters of chicken broth;
80 ml of refined sunflower oil;
two onions;
2 pinches of ground black pepper and table salt;
carrot;
three celery stalks;
200 ml of cream;
250 g fresh champignons.
Cooking method
1. Rinse the celery stalks, dry them and cut into cubes. Peeled onion finely chopped. Carrot clean, wash and cut into thin quarters.
2. Heat the butter in a pan, pour all the vegetables into it and fry them until the onions are transparent.
3. We wash the champignons and dry them on a disposable towel. Cut the mushrooms into plates. We take out the chicken fillet from the broth, cool it and cut into bars.
4. In the boiling broth lay out the vegetables stewed in a pan and cook on low heat for a quarter of an hour.
5. In the frying pan, where the vegetables were fried, lay out the mushrooms and chicken, and fry until the mushrooms rosy.
6. Wash the rice until the water is clear. Put fried chicken meat with mushrooms and rice in broth. We continue to cook for another ten minutes until the rice is fully cooked. Season soup with salt and ground pepper. Serve soup in hot form.
Recipe 4. Chicken soup with mushrooms and noodles
Ingredients
half a pound chicken carcass;
200 grams of noodles;
three liters of purified water;
salt, bay leaf, black pepper and fragrant;
onion and carrot;
75 g vegetable oil;
200 g of champignons.
Cooking method
1. Wash the chicken carcass under the tap, cut it into pieces. Put on a disposable towel and lightly dry.
2. Put the pieces of chicken in a pan with purified water and put on fire. With boiling broth, remove the skimmer with a skimmer, and season with peppercorns and bay leaves, cover and cook the broth for another 40 minutes.
3. Peel peeled carrots and onions. Wash mushrooms and vegetables under the tap. Crumble onion finely. Finely rub the carrots and chop the mushrooms into plates.
4. Heat the oil in a frying pan and put onion, put it down until transparent. Then add a carrot to it, mix with a wooden spatula and fry for another three minutes. Add mushrooms to vegetables and stew all together until the moisture from the mushrooms evaporates, then browse for another five minutes and remove from heat.
5. Remove the chicken from the pan. Strain the broth and boil again. Separate the meat from the bones and tear it into pieces.
6. Pour the noodles into boiling chicken broth and cook for three minutes. Lay out the fried from the mushrooms and vegetables and chicken. Stir and season with salt and pepper. Hold on the stove for another two minutes, turn off the heat and leave the soup to infuse for ten minutes.
Recipe 5. Thick chicken soup with mushrooms
Ingredients
three chicken thighs;
canned corn - can;
potatoes - four pcs .;
pepper and salt;
butter - 80 g;
milk - one and a half glasses;
flour - a quarter cup;
marinated champignons - jar.
Cooking method
1. Rinse the chicken thighs under the tap and dry. Put in a saucepan with water and boil the broth.
2. Put the saucepan on the fire and melt the butter in it. Pour the flour, stirring constantly, so that it spreads evenly. Continuing to stir, gradually pour the strained chicken broth. Stir to avoid lumps. Boil.
3. Peel the potatoes and cut them into small cubes. Put it in a saucepan and cook for a quarter of an hour on low heat.
4. Separate chicken meat from bones, and cut into arbitrary pieces.
5. When the potatoes are ready, increase the heat and pour in the milk. Lay out chicken meat, pickled mushrooms and canned corn. Salt, season with pepper and boil for five minutes.
Recipe 6. Chicken Soup with Mushrooms and Barley
Ingredients
six chicken breasts;
bulb;
half a glass of pearl barley;
bay leaf, pepper mix and salt;
three handfuls of dry mushrooms;
butter and vegetable oil;
two potatoes;
onion head and a small carrot.
Cooking method
1. Putting the pearl barley on a colander and rinse it under the tap. Boil water in a saucepan. Top set colander with grits, cover with a lid and hold for a couple of half an hour.
2. We warm up one and a half liters of water, we pepper it and put a bay leaf. We wash the chicken and put it in the water. Cook the broth on low heat for half an hour.
3. Fill mushrooms with boiling water and leave for a quarter of an hour. Then we merge water, and we cut the mushrooms into strips. Remove the chicken from the broth. Mushroom extract mixed with chicken broth and filter. Pour into a saucepan, add barley and cook for 20 minutes.
4. Clean the vegetables. Cut potatoes into small cubes and send them to the soup. We continue to cook for another ten minutes.
5. In a pan melt butter, and add vegetable. Fry in a mixture of oils finely chopped onions and carrots cut into strips until soft. Spread the mushrooms and fry for five minutes.
6. Chicken cut into strips and put in the soup. Here we lay out the mushroom frying, stir and cook for five minutes. Insist ten minutes before serving.
Recipe 7. Chicken soup with mushrooms and buckwheat
Ingredients
150 g of mushrooms;
chicken fillet;
70 g sour cream;
a third cup of buckwheat;
bay leaf;
onion head;
two potatoes;
pepper and salt.
Cooking method
1. Peel the potatoes, rinse them and cut into cubes. Rinse the mushrooms and cut in half. Wash the chicken fillet into slices. Chop the peeled onion head into half rings.
2. Put the chicken fillet in a saucepan with boiling water. Boil ten minutes and add potatoes and pour the washed buckwheat.
3. In a pan, fry the mushrooms with onions. Mushroom fry put in the soup.
4. Cook the soup until potatoes and buckwheat are cooked completely. At the end, put sour cream, season with pepper peas and bay leaf. Boil and remove from heat. Insist soup a quarter of an hour. When serving, sprinkle the soup with greens.
Recipe 8. Chicken soup with mushrooms and cabbage
Ingredients
two liters of purified water;
bay leaf, salt and peppercorns;
half chicken carcass;
bunch of parsley;
200 grams of cabbage;
half a lemon;
five potatoes;
two onions;
50 g sour cream;
two small carrots;
a slice of margarine;
200 g fresh champignons.
Cooking method
1. We wash the chicken carcass, put it in a saucepan with clean water and bring it to a boil. Remove the foam, salt and cook the broth until the meat is completely cooked. At the end put the allspice and bay leaf. Then remove the carcass, separate the meat from the bones and cut into pieces. Strain the broth.
2. Onions and carrots cleaned and washed. Chop onions finely. Carrots three large. Heat margarine in a pan and fry vegetables in it until soft.
3. Shred the cabbage into thin strips. Washed mushrooms cut into strips. Peel potatoes, wash and cut into small pieces. Dip the potatoes in boiling broth and cook for ten minutes. Then put the roasted vegetables, shredded cabbage and mushrooms. Cook another 20 minutes. At the end add the squeezed juice of half a lemon and a beaten egg with sour cream. Spread the soup on plates and sprinkle it with chopped greens.
Recipe 9. Chicken soup with mushrooms and lentils
Ingredients
chicken leg - two pcs .;
vegetable oil;
lentil green - a glass;
ground black pepper and peas, salt and bay leaf;
five potatoes;
mushrooms - 300 g;
onion and carrot.
Cooking method
1. Fill the washed legs with water and boil the broth, salt and add pepper and bay leaf.
2. Peel the potatoes, and cut into small pieces.
3. From the finished broth, remove the legs, cool and disassemble into pieces, separating from the bones.
4. Pour the lentils into a deep plate, sort and wash in several waters until it becomes transparent. Add the beans to the boiling broth. Put crushed potatoes here.
5. Fry peeled and finely chopped onion in sunflower oil until transparent. Then add the chopped carrots, season with pepper, and fry until soft. Put the mushrooms in the frying, and the torn chicken into small pieces and fry until golden brown. Put the fried in the soup and boil for five minutes. Serve with mayonnaise or sour cream.
- If you use dried mushrooms, you must first soak them for two to three hours. Then boil, and only after that chop and use in the soup.
- Fry soup is better to do in butter. It will make the taste of the soup more tender.
- If you are a fan of extraordinary tastes, add nuts, prunes or dried apricots to the soup.
- Using flour or semolina you can make the soup more thick and dense.
- Mushroom soup must be insisted for 20 minutes.
- Marinated and salted mushrooms can also be used to make soup. They will give the soup an unusual taste.
- Add greens to chicken soup only after cooking. This will save all the vitamins, and make it fragrant.
