Cream soups are very popular in modern cooking. Chicken and mushroom soup has a very rich creamy mushroom taste and aroma, delicate texture. The recipe is simple, the main thing is to have a high-quality hand blender at hand.
It is necessary
- Chicken fillet without skin 400 g
- Fresh champignon mushrooms 400 g (can be replaced with frozen)
- Large onion 1 pc
- Bulb onions (in broth) 1 pc
- Garlic 1 clove
- Olive oil 1 tsp
- Butter 60 g
- Wheat flour 2 tbsp
- Milk 600 ml
- Pinch of nutmeg
- Salt, pepper to taste
- For serving: cream, fresh herbs, garlic croutons
Instructions
Step 1
To begin with, thoroughly rinse the chicken fillet, put it in a saucepan and fill it with water so that there is 1 cm of water above the chicken. Bring to a boil and drain the first broth. Pour water again, this time a full pot (about 2.5-3 liters) and cook again over high heat until boiling.
Step 2
While the chicken is boiling, we clean the mushrooms, separate the caps from the legs, wash everything thoroughly. Peel the onions and cut them in half. As soon as the water with chicken boils, add mushrooms and halves of an onion to it, cook everything for about an hour. The onion in the broth is needed to add flavor, after an hour of cooking we take it out and throw it away, it has already exhausted its taste properties.
Step 3
While the broth is boiling, we prepare the béchamel sauce, which will give our soup that very creamy taste. In a small but deep saucepan, melt half of the butter (30 g), add flour and carefully break up the lumps. Fry the mixture over medium heat for several minutes until golden brown. Pour milk in a thin stream, stirring vigorously so that there are no lumps. Next, while continuing to stir, cook the sauce until it boils, and then until it thickens. Add the remaining 30 g of butter and mix. This will take 15-20 minutes. Season the thickened sauce with a pinch of nutmeg, salt and pepper to taste.
Step 4
In a separate frying pan, heat a teaspoon of olive oil, fry the onions cut into small cubes on it until golden brown.
Step 5
When the chicken and mushrooms are cooked, puree them with an immersion blender until they are creamy. Add fried onions, fresh garlic clove, pour in béchamel sauce. Whisk again until smooth. Serve hot with the Greeks.
