Soup with processed cheese, mushrooms, and chicken
Description
A hearty first course. But if you buy a good cheese curd, be sure to find out—the soup is ready to serve.
Instructions
- 1
Step 1
Wash the chicken fillet and cover with water. Bring to a boil, skim off the foam, and add salt. Simmer the broth for 30 minutes. Then add a peeled onion, one sliced carrot, and peppercorns. Cook for another 30 minutes.
- 2
Step 2
Peel the second onion and slice it into half-rings.
- 3
Step 3
Peel the remaining carrots, wash them, and cut into strips.
- 4
Step 4
Rinse the mushrooms and cut them into 4 pieces. Either thaw the wild mushrooms or boil them for 10 minutes if they are fresh. Soak dried mushrooms in water for 20 minutes.
- 5
Step 5
In a saucepan, melt the butter. Sauté the onion in it until soft, then add the carrots. Cook until golden. Then add the mushrooms and simmer over low heat for another 6 minutes.
- 6
Step 6
Peel the potatoes, wash them, and cut into cubes. Pour the broth without its contents into a pot. Then add the potatoes and pieces of boiled chicken.
- 7
Step 7
Cook the soup until the potatoes are done. Then grate the cheese sticks, add them to the broth, and simmer for a couple of minutes.
- 8
Step 8
Season the soup with salt and pepper to taste. Add chopped herbs.