Chicken soup with mushrooms and cauliflower
Description
Perfect for lunch. The soup turns out rich, vibrant, and full-flavored. With this cooking method, the cauliflower isn't overcooked; it reaches the ideal texture in the soup—tender yet slightly crisp. Serve this soup with sour cream and fresh herbs. Ladle into bowls and serve.
Instructions
- 1
Step 1
Boil chicken broth, adding a small onion and one carrot. Simmer over low heat, barely showing signs of boiling. Let the broth steep for a couple of hours (ideally overnight) and strain it through cheesecloth. Add diced potatoes to the broth, season with salt to taste, and cook until the potatoes are almost fully done.
- 2
Step 2
At the same time, sauté the chopped mushrooms with the onion in butter. Add the carrots and cook everything together for a few more minutes.
- 3
Step 3
Add the tomatoes, cut into cubes, and simmer over low heat for about 5 minutes, stirring. Add the chopped green onions, mix well, and remove from heat.
- 4
Step 4
Separate the cauliflower into small florets, rinse and dry.
- 5
Step 5
Drop the vegetable mixture with mushrooms into the boiling soup, bring to a boil. Add the cabbage, thyme, and bay leaf. Season the soup with pepper to taste, add a couple of chopped garlic cloves, cover with a lid, turn off the heat, and let it steep for about 20 minutes.
- 6
Step 6
Serve the soup hot!