Mushroom soup made from pickled mushrooms

Description

The soup is simple and quick to prepare. There are so many different recipes for soups, yet when you start choosing, there's nothing appealing. But that's not the case with this soup. It's interesting, rich, and filling. I use canned marinated mushrooms—champignons, already prepared in aromatic spices. Serve the soup hot.

Instructions

1. 1

   Step 1

   Wash the chicken and cut it into small pieces, chop the onion into cubes, finely chop the celery, and slice the carrots into thin strips.

2. 2

   Step 2

   Place 2 tablespoons of butter in a saucepan, then heat and add the chicken, onion, and celery. Sauté for 10-12 minutes.

3. 3

   Step 3

   Place the carrots in a saucepan and cook for another 2-3 minutes. Remove the marinated mushrooms from the jar, slice them, and add to the saucepan.

4. 4

   Step 4

   Pour 1 cup of broth into the pot, season with salt and pepper to taste, reduce the heat, and cook for about half an hour; add the cooked rice at the very end.

5. 5

   Step 5

   In a separate saucepan, melt the remaining butter, add the flour and stir vigorously. Pour in the remaining broth and cream, then mix well.

6. 6

   Step 6

   Pour the broth into a bowl, place the filling in the center, and garnish with a sprig of thyme. Serve the dish hot.