Mushroom soup with chicken and Parmesan cheese
Description
The soup is simple and quick to prepare. Boil the chicken in boiling water until cooked through. Cool the meat and cut it into pieces. Reserve the broth. Melt the butter in a saucepan over medium heat. Finely chop the onion, add it to the pan, and sauté for 6 minutes until soft. Add flour, salt, and pepper, then mix well. Pour the broth into the onion mixture. Increase the heat and bring to a boil. Finely chop the mushrooms, celery, carrots, potatoes (into quarters), pumpkin, corn, and thyme. Add all the ingredients to the broth. Reduce the heat, cover the soup with a lid, and simmer for 30 minutes, until all the vegetables are tender. Add 0.75 cups of cream and stir. Gradually add the previously grated Parmesan cheese. Add the chicken. Set the soup over very low heat and cook for another 10 minutes, covered, without bringing to a boil. Ladle the soup into bowls, sprinkle with Parmesan, and serve hot with white bread.