An incredibly delicious cheese soup with mushrooms and chicken can be prepared for a family dinner using this recipe. Any dried mushrooms are ideal here, but if you don't have them, you can safely replace them with fresh champignons or oyster mushrooms - with them the hot first dish will turn out to be just as hearty and aromatic.
Ingredients:
Chicken drumstick - 200 g
Potatoes - 2 pcs.
Carrots - 40 g
Onions - 40 g
Tomato - 50 g
Garlic - 3 cloves
Processed cheese - 100 g
Dried mushrooms - 40 g
Vegetable oil - 1 tbsp.
Dill - 6 branches
Salt to taste
Ch.m. pepper - taste
Water - 1 l
Preparation:
1. To make Chicken and Mushroom Cheese Soup, prepare all the ingredients on the list. Peel the onions, garlic, potatoes and carrots, wash under running water along with the dill. Remove the packaging from the processed cheese.
2. Put the dry mushrooms in a deep bowl, pour boiling water over, leave to swell for a while under the lid.
3. Boil water in a liter saucepan or saucepan, immerse the chicken in it. It is better to remove the skin, so the finished soup will be less greasy. Cook the meat for 15 minutes.
4. Heat some unscented refined vegetable oil in a frying pan, put onion chopped into small cubes and carrots in thin slices. Fry them over medium heat for 3 minutes.
5. Cut the potatoes into small cubes, add to the pan, cook for 5 minutes.
6. Then add the swollen mushrooms and the water in which they were all this time to the broth, also transfer the fried vegetables from the pan. When the soup boils, gently remove the foam from the surface and cook for 15-20 minutes.
7. Then you need to cut the tomato into small cubes, add it to the dish, cook for another 5 minutes.
8. Now remove the chicken from the soup, remove the bones, chop the meat and return it back to the soup.
9. Cut the melted cheese into small cubes, place in a saucepan, stirring occasionally, until it dissolves completely. Add water to the top of the pot and cook for another 4-5 minutes.
10. Now season the soup with salt and pepper to taste, add the crushed clove of garlic and finely chopped dill. When the broth boils for the last time, remove the remaining foam from it, turn off the stove, cover the pan with a lid and let it stand for 10 minutes before serving so that all the flavors mix.
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