Chicken soup with mushrooms and cream

Soup with chicken and mushrooms Simple chicken soup is usually brewed light, transparent. But the mushroom more often is a cream soup or soup-puree. And what if you try to cook something in between them? Thick chicken soup with mushrooms, vegetables, rice and cream. It should turn out something unusual, but very tasty and satisfying. As a rule, it is boldness and healthy adventurism that often lead to remarkable results, and experiments in the kitchen are directly concerned. Therefore, we will not hesitate and doubt, but we will start preparing chicken soup with mushrooms. Many, I think, since the fall lie zucchini, which has not yet been used for pancakes and vegetable stews. For sure they will not be redundant in this dish. Instead, it is possible to put in the chicken soup with mushrooms the appropriate amount of potatoes or even to exclude both zucchini and potatoes (we did so). If you decide to use brown instead of plain white rice, then it will need to take a little more than indicated in the recipe - it is less boiled. In general, the range of products and their quantity can be varied to your liking, but the idea of ​​using cream to obtain a gentle velvety taste is still suggested not to be ignored.

Soup with chicken and mushrooms Simple chicken soup is usually brewed light, transparent. But the mushroom more often is a cream soup or soup-puree. And what if you try to cook something in between them? Thick chicken soup with mushrooms, vegetables, rice and cream. It should turn out something unusual, but very tasty and satisfying. As a rule, it is boldness and healthy adventurism that often lead to remarkable results, and experiments in the kitchen are directly concerned. Therefore, we will not hesitate and doubt, but we will start preparing chicken soup with mushrooms. Many, I think, since the fall lie zucchini, which has not yet been used for pancakes and vegetable stews. For sure they will not be redundant in this dish. Instead, it is possible to put in the chicken soup with mushrooms the appropriate amount of potatoes or even to exclude both zucchini and potatoes (we did so). If you decide to use brown instead of plain white rice, then it will need to take a little more than indicated in the recipe - it is less boiled. In general, the range of products and their quantity can be varied to your liking, but the idea of ​​using cream to obtain a gentle velvety taste is still suggested not to be ignored.

Ingredients:

• Broth chicken 2 l
• Carrot 1 pc.
• Onion 2 pcs.
• Celery stems 3 pcs.
• Mushrooms champignons 250 g
• Cream 200 ml
• Round-grain rice 50 g
• Sunflower refined sunflower oil 4 tbsp. l.
• Pepper black ground 2 pinch
• Salt 2 pinch

Instructions

• Step 1 To make soup you will need chicken broth, carrots, rice, onions, mushrooms, celery stems, cream, vegetable oil and spices.
• Step 2 Prepare the vegetables: onions and stalks of celery cut into cubes, carrots on quarters.
• Step 3 Preheat 2-3 tablespoons of vegetable oil in a frying pan and fry onion, carrots and celery until the onion is transparent.
• Step 4 Meanwhile, champignons cut into plates, and chicken fillet (from which the broth was previously welded) cut into bars.
• Step 5 Bring the broth to a boil and put the vegetables in it - cook for 10-15 minutes over low heat.
• Step 6 In the same frying pan fry the mushrooms and chicken fillet until the mushrooms are ruddy.
• Step 7 Put the mushrooms with chicken and rice in the soup, add the cream, bring to a boil and cook for 5-10 minutes until the rice is ready.
• Step 8 Add salt and black ground pepper to taste - serve soup hot.