Soup with honey agarics in chicken broth
0
661
Kitchen
Eastern European
Calorie content
93.9 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
2.4 gr.
Fats *
6.4 gr.
Carbohydrates*
13.5 g
If you have never tried mushroom soup, then I highly recommend you use this recipe and cook it. Soup with honey agarics in chicken broth turns out to be rich and quite satisfying. I often end up with chicken stock and usually freeze it in plastic bottles or plastic containers.
Ingredients
Cooking process
Sort the mushrooms well, clean and rinse thoroughly under cold running water. Put the washed mushrooms in a deep saucepan, and completely cover with cold water. Place a saucepan over medium heat and bring to a boil. Reduce heat and simmer for about 30 minutes, periodically skimming off any foam that has formed.
Then drain the boiled mushrooms through a colander or sieve. Leave for a while in such a position to allow excess moisture in the glass. Place a deep skillet over medium heat and heat well. Add the required amount of butter and lay out the boiled mushrooms, fry until golden brown, stirring occasionally.
Remove the chicken broth from the refrigerator or cook if you don't have one ready. Put the pot with chicken stock on the fire and bring to a boil. Wash the potatoes thoroughly and peel them with a peeler, then cut into medium-sized cubes and place in boiling broth, reduce heat and cook for about 15 minutes.
Bon Appetit!