/ Mushroom soup with chicken and parmesan cheese

Mushroom soup with chicken and parmesan cheese

  • Butter - 6 Art. Spoons
  • Onion - 1 piece
  • Wheat flour - 3 Art. Spoons
  • Black pepper powder - 1 teaspoon
  • Salt - 2 teaspoons
  • Fresh mushrooms - 650 Grams
  • Celery stalk - 0.5 cups
  • Carrot - 1 piece
  • Potatoes - 2 pieces
  • Pumpkin - 1 Slice
  • Fresh corn kernels - 1 glass
  • Fresh thyme - 2 teaspoons
  • Parmesan cheese grated - 1 glass
  • Fillet of chicken breast - 300 Grams
  • Cream 25% - 2 Cups

Cook the chicken in boiling water until cooked. Cool the meat and cut it into pieces. We leave the broth. Melt the butter in a saucepan over medium heat. Finely chop the onion, throw it into a saucepan and pass it until soft for 6 minutes. Add the flour, salt, pepper, mix everything. We pour in the broth. Increase the fire and bring to a boil. We cut finely mushrooms, celery, carrots, potatoes (per quarters), pumpkin, corn and thyme. All the ingredients are added to the broth. We reduce the fire. Cover the soup with a lid and cook for 30 minutes until all vegetables are soft. We add cream - 0,75 glasses. Stirring. Gradually pour in pre-scalded Parmesan. Add the chicken. Put the soup on a very small fire and cook for another 10 minutes under the closed lid, not leading up to a boil. We pour soup on plates, sprinkle with parmesan and serve hot with white bread.

Servings: 3

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