Cheese soup with chicken and mushrooms
Description
A hearty and aromatic soup. This creamy chicken and mushroom soup, prepared according to this simple recipe, turns out very tender with creamy flavor notes. The special taste comes from sautéed mushrooms and chicken fillet. If you just boil the mushrooms and chicken, the soup will have a completely different flavor—you can try it yourself. This soup is easy and quick to prepare. Serve it with croutons and a sprinkle of fresh herbs. Be sure to try this soup—I'm sure you'll love it. The soup is ready to serve.
Instructions
- 1
Step 1
Cut the chicken fillet into small pieces and fry over high heat in butter until golden brown.
- 2
Step 2
Peel and dice the onion into small cubes.
- 3
Step 3
Wash and slice the mushrooms. You can slice them into thin pieces if the mushrooms are small. If they are large, cut them into cubes.
- 4
Step 4
Peel the potatoes and cut them into small cubes. Put the potatoes into a pot with water—about 2 liters—and place on the stove.
- 5
Step 5
We send the fried pieces of fillet to the pot with the potatoes, and fry the onion in a pan.
- 6
Step 6
When the onion turns golden, add the mushrooms and sauté until the liquid from the mushrooms has evaporated.
- 7
Step 7
Add the mushrooms with onions to the pot with the potatoes and chicken, then add the processed cheese. My cheese is in a box; if yours is in a pack, grate it on a coarse grater or cut into small cubes. Bring to a boil, then add salt and pepper. Cook for another 10–15 minutes. Then add a bay leaf and turn off the heat. Let the soup steep for about 5 minutes before serving.