Soup with mushrooms and chicken

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Mushroom and Chicken Soup is an incredibly tasty, hearty first course loved by many families. With the onset of autumn and winter, my family asks to cook it often enough.

The grits in this soup can be of several types, depending on your taste and time. I really like to cook it with rice, buckwheat, bulgur and barley - all options are very good and compatible. Today we will use rice - it will cook faster, and the finished dish will appeal to all relatives, without exception.

Ingredients:

Chicken drumsticks - 2 pcs.

Potatoes - 250 g

Bulb onions - 1 pc.

Carrots - 1 pc.

Round rice - 3-4 tbsp.

Dry mushrooms - 50 g

Vegetable oil - 1 tbsp.

Salt to taste

Ch.m. pepper - taste

Parsley - 5 branches

Bay leaf - 1 pc.

Preparation:

1. Prepare foods on the list. In this recipe, their number is calculated for a 2 liter pot. Chicken drumsticks are ideal for this dish. The broth will make a more rich broth, just do not forget to remove the skin, otherwise there will be a lot of fat. Peel and wash the vegetables.

2. Put the dried mushrooms in a deep bowl, cover with boiling water, cover the bowl and let them swell for 20 minutes. It is better to do this well in advance of the preparation of the soup.

3. Boil water in a saucepan, put chicken drumsticks in it, cook them over low heat.

4. 10 minutes after adding the chicken, put the swollen mushrooms in a saucepan along with the water in which they were, and cook for 20 minutes. If the mushroom caps are too large, cut them into quarters.

5. Cut the potatoes into a medium dice, after a while put them in a saucepan, collect the foam, cook with the chicken and mushrooms for 10 minutes.

6. At this time, heat unscented refined vegetable oil in a pan, fry finely diced onions in it until slightly golden. Then add carrots grated on a coarse grater, fry over low heat for 3-4 minutes. Transfer the frying to the soup, simmer for 5 minutes.

7. Rinse the rice several times, add to the soup, collect the foam and cook for 10 minutes.

8. Season the soup with salt and pepper. Chop fresh parsley, put it in a saucepan, stir, turn off the stove. Let the dish stand for 10-15 minutes before serving. During this time, the flavors will mix, and the rice will come to full readiness.

Pour the soup into portions and serve with sour cream and the freshest bread.

Enjoy!

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