Description

Mushroom soup with a rich flavor
In a slow cooker. I made this soup in a slow cooker, you can cook it in a pot on the stove. The soup is very delicious, aromatic, light and low-calorie. B W 3.5 4.1 5.1 71.2 Kcal per 100 g soup.

Ingredients

  • Chicken breast

    400 g

  • Mushrooms

    250 g

  • Potatoes

    300 g

  • Onion

    1 piece

  • Carrots

    1 piece

  • Buckwheat

    120 ml

  • Chicken egg

    1 piece

  • Flour

    60 g

  • Salt

  • Vegetable oil

    2 Tbsp

  • Spices

  • Parsley

    20 g

  • Bay leaf

    1 piece

Cooking

step-0
First boil the broth of two liters of water with the Bay leaf, salt and spices. You can do it in the evening. Instead of chicken breast you can take half of a small chicken-of carnesecca. Boil peeled potatoes in salted water. The water is drained, mash the potatoes into a puree. Multiverse included on the mode Frying, 140 degrees, pour in a bowl two spoons of oil. Mushrooms cut medium slices, put in a bowl and fry with the lid open for ten minutes to evaporate liquid.
step-1
Onion, carrot shred, put the mushrooms, stir, close the lid and cook until the end of the regime.
step-2
Buckwheat iterate, wash, put to the vegetables, pour the strained broth. Turn mode the Soup for an hour.
step-3
Now we do a lot for dumpling. Mashed potatoes mixed with egg, add flour and stir until smooth.
step-4
Half an hour later the lid open, into the boiling soup put a small spoon of potato gnocchi, stir, cover close. After 10 minutes put the chicken pieces without skin and bones, add herbs and spices to taste, adjust the soup with salt.
step-5
Prepare to signal. After the beep, leave the soup to infuse for 30 minutes in the heating mode.
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