Mushroom soup is a great opportunity to diversify your dishes by including a low-calorie first, which is rich in proteins, in the menu. Indeed, chicken breast and mushrooms contain a large amount of this element.
Recipe content:
- Ingredients
- Step by step preparation of mushroom soup with photo
- Related video recipes
I have porcini mushrooms from the nearest forest. I used to cut them, boil them, and then freeze them for the winter. But somehow I wanted to preserve these gifts of the forest in their original form. Then in the fall I cleaned a few small mushrooms that I found, put them in a bag, and froze them. In winter, I cooked soup from them, the delight of the household knew no bounds. The first dish with such mushrooms turns out to be much tastier than with those that were previously boiled and then placed in the freezer.
If you do not have the opportunity to pick whites in the forest or buy fresh ones in the fall, then get frozen ones, they are sold in many hypermarkets.
- Calorie content per 100 g - 70 kcal. kcal
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Porcini or other mushrooms - 200 g
- Half chicken breast - 250 g
- Carrots - 1 pc.
- Medium onion - 1 pc.
- Handful of vermicelli
- Water - 2 l
- Salt to taste
- Sour cream and herbs - for serving
Step by step preparation of porcini mushroom soup in chicken broth
You can vary the amount of vegetables at your discretion. If one loves carrots in soup, one large one can be used. I took half of such a vegetable, but 2 small onions. I think that fried onions go well with mushrooms.
Here's how to cook porcini mushroom soup: first you need to peel and wash the gifts of the forest. Remove scales from onions, peel carrots, wash these vegetables.
If the mushrooms are frozen, you need to get them out of the refrigerator, hold them for 20 minutes at the kitchen temperature. They will now be more malleable.
Usually I separate it, cut it in half lengthwise, then chop it across into small half slices. I cut the hat in half or into 4 parts, depending on the size. Carrots can be cut into strips by hand, but I prefer the quick method of cooking, so in a few seconds I just chop them on a coarse grater.
I cut the onion in half, cut each half into strips and chop it across.
The chicken breast must be washed, chopped into 1 x 2 cm rectangles, or as desired.
When all the ingredients are ready, you can start cooking the frozen porcini mushroom soup.
Pour a little vegetable oil into the pan, warm it up a little, then send the chopped breast here. Fry it for 7 minutes, then add onions and carrots here.
Keep all these ingredients on the fire for another 5 minutes, then put the porcini mushrooms here.
Let it all simmer over medium heat for 10 minutes, most importantly, do not forget to stir so that it does not burn. And at this time, you can wash the grater, the boards on which you cut. It is better to use two boards, as meat products are usually cut on a separate one.
Pour water into a pot, put it on gas. While the mushrooms, breast and vegetables are fried, the liquid will have time to boil. It is in such water, after the specified time, that you add the contents of the pan.
It takes about 30 minutes to cook the soup from frozen porcini mushrooms. 5 minutes before the end of the cooking process, add the vermicelli here, stir. So that the pasta does not remain firm, it is better not to serve the soup right away, but to hold it on the unplugged stove for another 15 minutes.
When it's ready, pour into plates, add sour cream, garnish with herbs. Sour cream and herbs go well with mushrooms, so I advise you not to ignore these ingredients.
Frozen porcini mushroom soup can be cooked without chicken breast, and in this case it will also be incomparable. If you cannot eat fried, then immediately put the chopped ingredients in boiling water, cook the first course for 35 minutes. Then add a handful of noodles, stir the soup. Cook it for another 5 minutes.
There is such a mushroom soup made from frozen porcini mushrooms, both hot and cold. Try it and you will certainly love this dish, like many others who have tasted it.
It is prepared from a minimum of ingredients, with virtually no hassle, and the soup turns out to be incomparable!
Video recipe for a delicious mushroom soup with potatoes:
Dry mushroom soup recipe from the chef (Ilya Lazerson):
