- Butter - 6 Art. spoons
- Onion - 1 Piece
- Wheat flour - 3 Art. spoons
- Black pepper powder - 1 teaspoon
- salt - 2 teaspoons
- Fresh mushrooms - 650 Grams
- Stalk of celery - 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. Pour in the broth. We increase the fire and bring it 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 the vegetables are soft. Add cream - 0.75 cup. Stirring. Gradually pour in pre-shredded Parmesan. Add the chicken. We put the soup on a very small fire and cook 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