Soup puree on chicken broth from champignons
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Rinse the chicken, pour water and bring to a boil. Remove the fat and cook for another 10 minutes.
Step 3:
Peel and dice the potatoes. Add to the chicken.
Step 4:
Peel and dice the carrots. Add together with potatoes
Step 5:
Peel the onion and also add it along with other vegetables.
Step 6:
Meanwhile, wash and cut the mushrooms.
Step 7:
Fry them in vegetable oil until tender. Salt, pepper and remove from heat.
Step 8:
Chicken and vegetables will cook in about the same time. We take the meat out of the soup and tear it into small pieces with our hands.
Step 9:
Drain the excess liquid and puree the vegetables, add our broth if necessary.
Step 10:
Add the melted cheese and herbs, put them on the fire again and bring to a boil.
Step 11:
Add meat and mushrooms in portions and pour them with hot soup.
Step 12:
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
