What could be better and tastier in the summer heat? Of course, mushroom soup. Delicious and refreshing, does not cause heaviness in the stomach. It is quickly and well absorbed. Other vegetables are included in the soup, which contributes to the production of vitamins.
It is necessary
- - 150-200 g of mushrooms,
- - 800 g of chicken
- - 2 onions,
- - 2 carrots,
- - 1 small zucchini,
- - 2 potatoes,
- - 100-150 g of cauliflower,
- - a bunch of greens (dill, parsley),
- - salt,
- - pepper and other spices to taste,
- - 1 tsp butter,
- - vegetable oil for frying.
Instructions
Step 1
Peel the mushrooms, rinse, cut into plates and boil. Separate meat from bones. Cut the fillet into pieces. Cook the broth from the bones with the addition of 1 onion and 1 carrot.
Step 2
Fry the chopped onion in vegetable oil, add the potatoes and carrots cut into small cubes, fry everything over medium heat, stirring occasionally, for a few minutes. Transfer the fried vegetables to a saucepan, add chopped zucchini and cauliflower inflorescences. Pour everything with strained broth, bring to a boil, salt, season with spices. Reduce heat.
Step 3
While the vegetables are boiling, fry the chicken pieces and mushrooms, lightly salt and pepper them. When the vegetables are ready, remove the soup from the heat and allow to cool slightly. Grind the contents of the pan with a blender, combine with chicken pieces and mushrooms. Serve with herbs and butter.
