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Mushroom soup with chicken and shallots of champignons

Mushroom Soup with Chicken, Button Mushrooms, and Shallot

Chicken and mushroom soup that satisfies your hunger without wrecking your waistline! I don't make button mushroom soup very often — only a handful of times in my life have I set out to cook it. And the photos in this recipe show exactly how the soup turned out for me.

UO-Shu

Recipe author

Mushroom soup with chicken and shallots of champignons

Composition / ingredients

Servings:

Button mushrooms

200

Shallot

Green onion (6 stalks)

Chicken (cooked)

200

Olive oil

Water

0.5

Bouillon cube (chicken)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 5 g

Fats 45 % 5 g

Carbohydrates 9 % 1 g

62 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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Button mushrooms are very easy to cook with — and you can't get food poisoning from them. For those two reasons they turn up in a lot of European cooking, but they're loved most of all in their homeland, France. We're used to seeing them made into cream soups and puréed soups. But this is a recipe for an ordinary, everyday mushroom soup — nothing fancy or French about it. Peel and finely chop the shallot. Slice the mushrooms and set a few aside — we'll use those raw. Cut the chicken breast into small pieces. Pour olive oil into a pot and sauté the shallot for one minute. Add the mushrooms and chicken, cook until nearly done, then pour in the water. Add the bouillon cube and the chopped green onion (4 stalks). Cook it all over medium heat for about 10 minutes. If too much water has boiled off and the soup is thick, add a little more. Salt and pepper to taste. Ladle the mushroom soup into bowls — this makes two servings. Top each bowl with the raw sliced mushrooms and the rest of the finely chopped green onion. You can also add a little chopped red chili, for flavor and for looks.