Chicken Soup with Mushrooms

Ingredients

• Poultry 20 oz
• Pickled Chanterelles 10 oz
• Carrot 1 piece
• Onion 2 heads
• Vegetable Oil 0 fl oz
• Parsley 1 bunch
• Bay leaf to taste
• Green peppercorns to taste
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the ingredients. Peel the vegetables and wash the mushrooms.

Step 2

Boil the chicken until cooked, adding bay leaf and peppercorns to the broth.

Step 3

Skim off the foam that forms on the surface of the broth during cooking.

Step 4

Add salt to taste.

Step 5

Remove the cooked chicken from the broth and let it cool.

Step 6

Dice the potatoes and add them to the boiling broth. Cook until done.

Step 7

Sauté the chopped onion and carrot in vegetable oil.

Step 8

Slice the champignon mushrooms thinly and add them to the vegetables.

Step 9

Add ground black pepper to taste. Sauté the mushrooms with the onion and carrot for 5–7 minutes until semi-cooked.

Step 10

Add the sautéed mixture to the soup.

Step 11

Cut the cooled chicken into small pieces and add it to the pot. Let the soup simmer on low heat for another 7–10 minutes.

Step 12

Add finely chopped parsley. Cook for another 2 minutes. The soup is ready.

Step 13

Serve with sour cream.