Chicken mushroom puree soup
Description
The soup is simple and quick to prepare. Boil the chicken for about 20 minutes, at most half an hour. Meanwhile, sauté the mushrooms and onions, wash, peel, and chop the other vegetables. Then cook the vegetables until done and blend them with a blender. Add the blended vegetable purée and the remaining ingredients, then serve. Pour the finished chicken and mushroom vegetable purée soup into bowls, garnish with herbs, and serve. Divide among bowls and serve.
Instructions
- 1
Step 1
Rinse the chicken and boil it in salted water until cooked.
- 2
Step 2
Slice the mushrooms into thin pieces.
- 3
Step 3
Finely chop the onion.
- 4
Step 4
Heat vegetable oil in a skillet and add the mushrooms and onions.
- 5
Step 5
Fry for about 5-7 minutes.
- 6
Step 6
Cut the carrot, zucchini, potato, and celery root.
- 7
Step 7
Remove the meat from the broth, add all the chopped vegetables to it, bring to a boil, and cook for 25 minutes.
- 8
Step 8
When the vegetables are ready, remove them from the broth.
- 9
Step 9
And blend into a puree using a blender.
- 10
Step 10
Drain the excess broth from the pot, leaving one liter in it. Add the vegetable purée to it.
- 11
Step 11
Pour in the cream.
- 12
Step 12
And place the mushrooms with onions.
- 13
Step 13
Separate the chicken meat from the skin and bones, and finely chop it. Add the meat to the pot. Season with salt and pepper, and if necessary, dilute with the reserved broth to achieve the desired consistency. Bring to a boil, then set aside.