Description
The sauce is very delicate, spicy and aromatic.
Ingredients
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Chicken fillet
400 g
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Offal
400 g
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Mushrooms
250 g
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Onion
2 piece
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Carrots
2 piece
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Parsley
1 coup
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Bay leaf
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Potatoes
6 piece
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Cream
150 ml
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Flour
8 Tbsp
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Vegetable oil
100 g
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Butter
100 g
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Spices
Cooking
Cut the meat into pieces, liver and heart flush, 3 l pot, pour water and put to boil for 10 min, then add diced potatoes. Leave to cook until done.
Pour in a pan the butter, vegetable oil, pour the flour and mix well - the mixture should not be dry, it turns out that the flour in boiling oil if dry, add oil of any
then gradually, with a ladle pour the broth from the pot that boils on the fire, stirring constantly to avoid lumps. The mixture turns like thick cream. When the potatoes are cooked, pour into the pot of soup while constantly stirring the soup.
Carrots grate on a coarse grater, onion cut into cubes. Fry in vegetable oil, add mushrooms, let them stew for 5-10 min. Add to soup when all the ingredients are already cooked.
In the soup add the cream, chopped parsley. Let them boil 5 min. Remove from heat.
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