Creamy chicken and mushroom soup on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/slivochnyj-sup-s-kuricej-i-gribami/Notes on ingredients:

      Chicken. The base for the broth in this soup is chicken thighs, the meat of which is then used in the soup. Instead, you can make the broth with a couple of drumsticks or even use backs (although there will be less meat from them).

      Mushrooms. Champignons are a versatile year-round option. You can also use regular white mushrooms or royal ones. In any case, it's better to choose mushrooms with a firm texture.

      As an option, you can make this soup with porcini mushrooms instead of champignons, and that would be a luxury option. If you use frozen porcini, add them directly to the broth without pre-frying or thawing.

      Onion. Regular yellow onion works great here, but you can replace it with white onion or shallots if desired. Red onion is not suitable due to its color.

      Flour. In this soup, it acts as a thickener. Regular high-grade wheat flour is suitable for this purpose.

      If you don't want to thicken, you can simply skip the flour step.

      Cream. The recipe calls for heavy cream – 30%. However, you can also use 20% cream in the same amount – just the taste will be slightly less velvety.

      Thyme. It complements the entire aromatic bouquet so well that I highly recommend not removing it. Both dried and fresh thyme are suitable. If you use fresh, 2-3 sprigs will be enough.

      Let's move on to cooking.

      Place the chicken thighs and bay leaf in a pot. Pour in 1.2 liters of water, add 1/2 teaspoon of salt, and put it on high heat. Bring to a boil, then reduce the heat to minimum, skim off the foam, cover with a lid, and cook until the chicken is done, about 30-35 minutes.

      Remove the cooked chicken and let it cool slightly. Strain the broth.

      Pour 1 tablespoon of vegetable oil into a clean pot. Add finely chopped onion and sauté, stirring, over medium heat for about 4-5 minutes.

      Then add thyme and sliced champignons. Sauté, stirring, until the mushrooms are almost done, about 5-7 minutes. Add flour and sauté, stirring, for about 1 minute. Pour in the strained broth and add salt to taste.

      Bring to a boil, simmer on low heat for 10 minutes.

      Remove the skin from the thighs and remove the bones. Cut the meat into small pieces.

      Pour the cream into the pot and add the chicken. Bring to a boil again and turn off immediately.

      Serve the soup, sprinkled with freshly chopped parsley or dill.

      Enjoy your meal!



       This recipe for creamy soup with chicken and mushrooms has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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