Soup with mushrooms and cheese
Description
Perfect for lunch. Boil the chicken drumsticks over low heat until fully cooked, so that the broth remains clear. Sauté the carrots, celery, and onion. Then strain the broth, add the sautéed vegetables and the remaining ingredients to the soup, and bring to a boil. Garnish the hot mushroom and cheese soup with fresh herbs, then serve. Ladle into bowls and serve.
Instructions
- 1
Step 1
Remove the skin and fat from the chicken drumsticks. Cover with cold water and cook until done. For a 3.5-liter pot, I poured in 2.5 liters of water.
- 2
Step 2
Remove the cooked meat from the broth, remove the bones, and break it into pieces.
- 3
Step 3
Wash the carrots and celery and cut them into thin strips.
- 4
Step 4
Chop the onion and lightly fry until golden brown.
- 5
Step 5
Add the carrots and celery to the skillet and simmer together for 5–7 minutes.
- 6
Step 6
Cut the potatoes into cubes and add them to the strained broth. Bring to a boil and cook for 10 minutes.
- 7
Step 7
Then add the sautéed onion, carrot, and celery mixture to the soup and cook for 5 minutes.
- 8
Step 8
After that, add canned mushrooms and peas to the soup. Cut the processed cheese into pieces and add it to the soup as well. Cook, stirring, until the cheese is completely melted. Then add the meat, season with salt, bring to a boil, and remove from heat.