Mushroom Cream Soup with Chicken Broth

Ingredients

• Chicken Broth 0 qt
• Pickled Chanterelles 15 oz
• Cream 22% 5 fl oz
• Onion 1 piece
• Dorbly Cheese 0 oz
• Ground Black Pepper to taste
• Salt to taste
• Olive Oil 3 tablespoons
• Herbs to taste

Step-by-Step Guide

Step 1

Chop the onion coarsely.

Step 2

Slice the mushrooms into medium pieces.

Step 3

Pour oil into a frying pan and place it over high heat.

Step 4

Add the onion and mushrooms.

Step 5

After 3–4 minutes, stir and reduce the heat to medium. Sauté for another 5–6 minutes, stirring occasionally.

Step 6

Pour the chicken broth into a deep pot and heat it on the stove.

Step 7

Once the broth is well heated, add the mushrooms and remove from heat.

Step 8

Blend with an immersion blender.

Step 9

Add the cheese and cover with a lid. Wait for the cheese to melt, about 2–3 minutes.

Step 10

Season with black pepper and salt to taste.

Step 11

Pour in the cream and blend again with the blender.

Step 12

Serve with herbs.