Chicken Broth with Mushrooms and Cream Cheese
Soups • European
Description
This light soup can be served with croutons or fresh flatbread.
Ingredients
- Pickled Chanterelles 5 oz
- Chicken Broth 40 fl oz
- Semi-soft cream cheese 5 oz
- Carrot 5 oz
- Canned Baby Beets 5 oz
- Onion to taste
- Salt to taste
- Green peppercorns to taste
Step-by-Step Guide
Step 1
Add frozen champignon mushrooms or other mushrooms to the hot broth. Also, add the onion.
Step 2
In a separate small saucepan, pour about 100 ml of water and add the cream cheese. Place over low heat and, using a fork, gradually mash the cheese to achieve a smooth consistency.
Step 3
When the mushrooms are almost ready, add the grated carrot and cook for another 5 minutes.
Step 4
Add the beans, salt, pepper, and bay leaf to the soup. You can sprinkle with dried herbs.
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