Composition / ingredients
Cooking method
1. In a frying pan, heat part of the olive oil (half a serving), spread the prepared mushrooms, simmer until the liquid evaporates, about 5 minutes. Mushrooms should be browned.
2.Peel the onion, cut into cubes, fry in the remaining olive oil until transparent for 3 minutes. Meanwhile, peel the carrots, cut into large circles, add to the onion, cook for 2 minutes.
3. Pour the broth into a saucepan, send it to the fire, bring it to a boil, then spread the farro, fried vegetables, thyme and bay leaf, cook under a closed lid for 25 minutes.
4. Add previously fried mushrooms and pre-boiled chicken, as well as beans, cook over low heat for about 15 minutes, after which we extract the bay leaf, salt and pepper to taste.Chop the green onions and add them to the soup.
We lay out the soup in portions, serve it on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
- Farro - 340 kcal/100g
- Green beans - 33 kcal/100g
- Beans - 33 kcal/100g
- Chicken broth - 19 kcal/100g
