Mushroom soup with chicken broth

They say that everything is delicious and healthy on chicken broth . And from the combination of chicken and mushrooms in general you get a unique duet, which at the same time can be cooked in different ways.

Mushroom soup recipe for champignon puree on chicken broth

Ingredients:

• chicken drumstick - 2 pcs .;
• champignons (fresh) - 0,5 kg;
• onion - 3 onions;
• parsley - ½ beam;
• carrots - 1 piece;
• Butter - 60 g;
• vegetable oil - 40 g;
• cream 20% - 200 ml;
• garlic - 1 tooth;
• wheat flour - 60 g;
• pepper fragrant - 4 peas;
• laurel - 1 sheet;
• pepper;
• salt.

Preparation

You will have to start with the preparation of the base, namely chicken broth it you will need 600 ml, and the remaining will be in reserve. Peel one onion, carrots and garlic. Onion is not cut, but immediately sent to a pan, carrots can be cut into large rings, and garlic just cut in half. Parsley just put it completely without chopping and immediately put the spices, but while not using salt, put this chicken and bay with two liters of water on the stove to this vegetable cocktail. After the base for your soup boils, remove the foam and add a little salt.

While the broth will be slowly cooked, and for this he needs 40-50 minutes, start cooking mushrooms. Two bulbs and all the mushrooms chop and fry simply until ready to use vegetable oil. After that, they need to be allowed to cool a little, then transfer them to the blender for grinding, adding to them 1 glass of filtered and not boiling, and also cooled broth. In the saucepan in which you will prepare the soup, put the butter to melt, then bring in the flour and fry for about 2 minutes. Then gradually, not all at once add the remaining 400 ml of broth and let it boil. Now enter the mushrooms shredded in the blender with onions and broth, again giving a boil. After that, finally salt, pepper and cook for another seven minutes. And only then add the cream and once again letting it boil, you can think that the soup is ready.

Mushroom soup with chicken broth and noodles

Ingredients:

• leg of chicken - 2-3 pcs .;
• onion - 2 onions;
• carrots - 2 pieces;
• mushrooms - 200 g;
• vegetable oil - 50 g;
• noodles - 200 g;
• water - 3 l;
• pepper fragrant - 5 peas;
• pepper peas - 5 peas;
• Laurushka - 2 leaves;
• salt.

Preparation

Fill with cold water the ham in the pan, one peeled onion, one peeled and chopped carrot and spices, after boiling, collect the foam and salt. While broth is being cooked finely chop the second onion and send it to fry in vegetable oil for no more than 3 minutes, and during this time with Using a medium grater, grind the carrot and attach it to the onion and, a little later, add the cut mushrooms with beautiful plates. You will have to fry until the moisture evaporates completely and even after that you can still hold 5 minutes on the fire. From the cooked broth, take out the whole leg and put them to cool, and the stock itself is filtered, throwing vegetables out of it, after putting it back to boil. Cut the fillets from the thighs and cut them, and after the boiling of the broth again, put the noodles in it, then the roast and then the meat. It remains to wait for the preparation of noodles and of course give 10 minutes to brew.