Soup with china and champignons

1. Prepare the china. We break a chicken egg into sifted flour, add salt and mix Ingredients:

• Ghee - 50 Grams
• Chicken - 1 piece
• Eggs - 3 pieces
• Champignons - 250 Grams
• Wheat flour - 2 Cups
• Carrot - 1 piece

Instructions

1. Prepare the china. We break the chicken egg into the sifted flour, add the salt and mix the dough (the dough should be steep). Water can not be added more than one shell. 2. Cover the dough with a polyethylene film and let it stand for about an hour. Then rub the dough on a large grater. To dry up, gently unfold the grated china. Pieces of finished pottery, which are stuck together, neatly separated. 3. Cook the broth from the chicken. Add to the chicken peeled carrots and onions, add parsley, sweet pepper, green leaf and parsley. 4. We clean carrots, and cut it into strips, cut the mushrooms into two or eight pieces. 5. In melted cream butter fry mushrooms, the fire is large. Then, to a minimum, reduce the fire, and about thirty-five mushrooms languish yet. Mushrooms move to the side, and here we will rescue the carrots. 6. We remove the chicken from the broth, add the mushrooms to the broth, and then throw the porcelain here. Cook for about five to seven minutes, add carrots at the very end of cooking. We can serve.

Servings: 6