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Soup with chanterelles and meat

0
913
Kitchen Eastern European
Calorie content 67.7 kcal
Portions 5 port.
Cooking time 60 minutes
Proteins * 4.9 gr.
Fats * 5.9 gr.
Carbohydrates* 6.5 gr.
* per 100 gr. product
Soup with chanterelles and meat
Content

Mushroom soup with chanterelles on a chicken leg for lunch will perfectly satisfy your hunger before dinner. Mushrooms can be used both fresh, pre-soaked and frozen.

Ingredients

Cooking process

step 1 out of 8
Peel and wash the potatoes and carrots, wash and dry fresh dill.
step 2 out of 8
Rinse the chicken leg in cold water, add water and cook. Boil the broth until the meat is tender. Be sure to remove the foam during cooking. If desired, you can also drain the first broth after boiling. Put the whole potatoes in the broth together with the legs.
step 3 out of 8
Cut the peeled onion into small cubes.
step 4 out of 8
Cut the carrots into strips.
step 5 out of 8
Pour vegetable oil into a frying pan, heat and add carrots and onions. Saute over low-medium heat until lightly browned.
step 6 out of 8
Cook the potatoes with the meat. Place the soup on a sieve. Remove the meat from the bone, mix with potatoes and beat with a hand blender. Send the resulting puree back to the soup.
step 7 out of 8
Add the cooked thawed chanterelles there. Season with salt, pepper and cook all together for 5 minutes.
step 8 out of 8
Serve the chanterelle soup in a tureen with a slice of black bread.

Bon Appetit!

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