Mushroom Soup with Chicken and Cream
Soups • European
Description
Mushroom soup with chicken and cream
Ingredients
- Butter 6 teaspoons
- Onion 1 head
- Wheat Flour 3 spoons
- Salt 2 spoons
- Ground Black Pepper 1 tablespoon
- Fresh Mushrooms 25 oz
- Chicken Broth 6 glasses
- Celery stalk 5 oz
- Carrot 5 oz
- New Potatoes 20 oz
- Butternut Squash 10 oz
- Thyme 2 spoons
- Sweet Corn Sticks 15 oz
- Chicken fillet 20 oz
- Grated Pecorino Pepato Cheese 5 oz
- 10% cream 2 glasses
Step-by-Step Guide
Step 1
Boil the chicken in boiling water until cooked through. Allow it to cool and then cut it into pieces.
Step 2
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until softened, about 6 minutes. Stir in the flour, salt, and pepper.
Step 3
Slowly pour in the broth and slightly increase the heat. Bring to a boil. Add the chopped mushrooms, finely chopped celery, finely chopped carrots, quartered potatoes, diced pumpkin, corn, and thyme. Reduce the heat, cover with a lid, and simmer for 30 minutes until the vegetables are tender.
Step 4
Add the cream, 90 grams of Parmesan cheese, and the chicken. Reduce to low heat and cook for another 10 minutes, without bringing it to a boil.
Step 5
Ladle the soup into small bowls and sprinkle with Parmesan cheese.
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