Mushroom Soup with Chicken and Pumpkin
Soups • European
Description
Mushroom soup with chicken and pumpkin
Ingredients
- Butter 6 tablespoons
- Onion 1 head
- Wheat Flour 3 tablespoons
- Salt 2 teaspoons
- Ground Black Pepper 1 teaspoon
- Chicken Broth 6 cups
- Morels 25 oz
- Celery stalk 5 oz
- Carrot 5 oz
- Salad Potatoes 20 oz
- Pumpkin 10 oz
- Canned Corn 1½ cans
- Thyme 2 teaspoons
- Grated Pecorino Pepato Cheese 5 oz
- 10% cream 2 cups
Step-by-Step Guide
Step 1
Boil the chicken in water until cooked. Cool and cut into small pieces.
Step 2
In a large bowl, melt the butter.
Step 3
Add finely chopped onion and sauté until light golden and soft for about 6 minutes.
Step 4
Add the flour. Stir. Add salt and pepper to taste. Stir again.
Step 5
Slowly pour in the broth while increasing the heat, then bring to a boil.
Step 6
Add sliced mushrooms to the boiling broth.
Step 7
Finely chop the carrot and celery.
Step 8
Cut the potatoes, pumpkin, and thyme into small pieces. Add the corn.
Step 9
Reduce the heat, cover, and simmer for 30 minutes until the vegetables are fully cooked.
Step 10
Add the chicken, pour in the cream, and sprinkle in a cup of Parmesan.
Step 11
Place the pot on the heat and cook without bringing to a boil for another 10 minutes.
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