Mushroom Soup with Cheese and Chicken

A soup that's fragrant and hearty, yet still light on calories! That one-of-a-kind mushroom aroma and flavor will win just about anyone over!

Recipe author

Servings:

Chicken breast

300

Water

1.5

Porcini mushrooms

100

Button mushrooms

200

Onion

Carrots

Potatoes (large)

Processed cheese (2 'Druzhba'-style creamy processed cheeses)

180

Butter

1.5

Allspice

Pepper

Salt

Fresh herbs (dill, parsley, cilantro)

Garlic (for the croutons)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 4 g

Fats 40 % 4 g

Carbohydrates 20 % 2 g

51 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Make the chicken broth: cover the rinsed chicken breast with cold water. Once it comes to a boil, skim off the foam, add salt, then add the carrot, onion, and allspice. Lower the heat and simmer for 30–50 minutes.
Step 2:

Slice the onion into half-rings.
Step 3:

Cut the carrot into sticks.
Step 4:

Dice the potato.
Step 5:

Prep the mushrooms: rinse and clean the button mushrooms and cut them into quarters (or into slices if they're large). Thaw any frozen wild mushrooms, soak dried ones in water, and boil fresh ones in water for 10 minutes.
Step 6:

Melt the butter in a heavy-bottomed pot and sauté the onion and carrot. Add the mushrooms, stir, and cook for 5–7 minutes.
Step 7:

Pour the finished broth over the vegetables and mushrooms, add the potato, and simmer over low heat until the potato is tender. Cut up the chicken from the broth and add it to the nearly finished soup. Grate the processed cheese (chill it in the freezer for 10 minutes first) and stir it into the soup constantly until it melts completely. Turn off the heat, add pepper and fresh herbs, and let the soup rest.
Step 8:

Make garlic croutons (optional): toast slices of a loaf or baguette in a little vegetable oil. Dip a garlic clove in salt and rub it over both sides of each toast. And that's it — dig into a delicious meal. Enjoy!