Mushroom soup on chicken broth
Description
The soup is simple and quick to prepare. Before serving, you can add a sprig of dill, a handful of croutons, sunflower or pumpkin seeds, or chopped bacon. Don't forget to season the dish with pepper for extra aroma. A mixture of black, red, and white pepper works best. Serve the soup hot.
Instructions
- 1
Step 1
1. First, prepare the broth. Crumble the Gallina Blanca cube into a saucepan and pour in 300 ml of water. Place the saucepan over heat, bring to a boil, and wait until the cube dissolves completely. Then let the broth cool down. Do not add any spices or seasonings to the broth.
- 2
Step 2
2. Meanwhile, rinse the mushrooms, clean them, dry and cut into not too large pieces. If the mushrooms are small, you can leave them whole. I don't discard the stems—I use them in cooking as well.
- 3
Step 3
3. Then peel the onion and cut it into small, uneven pieces. Pour vegetable oil into a frying pan, add the onion and mushrooms. Sauté the vegetables until lightly golden.
- 4
Step 4
4. Transfer the vegetables to a blender bowl, pour broth over them, and puree using an immersion blender. For texture, you can leave a few unblended pieces. If the mixture turns out too thick and difficult to blend, add a little water.
- 5
Step 5
5. In a separate saucepan, melt the butter and sauté the wheat flour in it for a minute, then add the cream.
- 6
Step 6
After a minute, add the vegetable purée to the pot, mix well and bring to a boil. Serve the ready soup hot in bowls!