Potato soup with oyster Velvet

Description

Offer you, dear cooks, the recipe of a favorite soup of my family as a thank you for your wonderful recipes, many of which I enjoy using! The taste and smell of this soup is very rich, the texture velvety, the way it does not lose its taste and on the following day after heating!

Ingredients

Chicken fillet

1 piece
Oyster mushrooms

250 g
Potatoes

3 piece
Carrots

1 piece
Celery root

0.25 piece
Onion

1 piece
Butter

15 g
Olive oil

1 Tbsp
Soy sauce

1 Tbsp
Salt
Black pepper
Bay leaf

1 piece
Water

1.8 l

Cooking

Oyster mushrooms wash, cut off the thick base, do not throw away, put aside - they still need us. Vegetables wash and peel. Don't mess around, celery and carrots cut into large chunks.

Put to cook the broth from the chicken (which of course is pre-washed!), after 15 minutes add the celery and carrots, postponed the Foundation of the oyster, a little salt and cook for another 15 minutes.

While cooking the soup, prepare the potatoes. Clean and cut again, quite large. Our broth is already cooked for about 30 minutes. With a slotted spoon take out and the base of oyster mushrooms - they we will not need them. All that they could have done! Fillet if it is prepared, also on the way! Sent potatoes to the broth in the company + Bay leaf and cook until potato is ready (it should be soft).

Chicken fillet cut into pieces. Weary to wait for the oyster mushrooms cut into strips, onion finely.

In a heated pan put the butter (when I have them, and thanks to the Cook. ru, I have always, the magical ghee!!), pour the olive oil and put the onion there. Simmer on medium heat for just 2-3 minutes, add the chopped oyster mushrooms, cover with a lid and tormented for another 3-5 min. set aside.

Check, as there is potatoes. When ready, remove the pan from the heat. Carefully drain the liquid, leaving about a Cup ( don't forget to remove the Laurel leaf!). Blender Porirua vegetables, then add the liquid back. Stir well until smooth and put on the fire again.

We bring our "almost soup" to a boil. Sent to it the mushrooms with onions, sliced chicken fillet, salt, pepper to taste. Add 1-2 tbsp of soy sauce "Kikkoman" - he will reveal a wonderful mushroom taste! And give another five minutes on slow fire to connect to the Symphony of flavors and aromas! All ready!

Chopped fresh parsley, a spoonful of homemade sour cream, a handful of crunchy croutons will be a worthy addition to the soup!

Help yourself! Enjoy! Bon appetit!

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