Soup with honey agarics in a slow cooker
0
762
Kitchen
Eastern European
Calorie content
88.4 kcal
Portions
4 port.
Cooking time
150 minutes
Proteins *
5.8 gr.
Fats *
0.9 gr.
Carbohydrates*
15.1 gr.
Honey mushroom soup has a unique mushroom taste, and in combination with fragrant spices and fresh herbs, it contains a whole bunch of aromas. Today we will cook mushroom soup on a chicken breast, which will make it more rich and even more delicious, and our kitchen assistant, a slow cooker, will help us with this. By freezing or drying mushrooms for the winter, you can also make mushroom soup all year round.
Ingredients
Cooking process
Rinse the chicken breast well under a stream of cool running water and scald it with boiling water. Cut the breast into small pieces. Peel and rinse potatoes, carrots, onions and garlic. Cut the potatoes into small cubes. Rub the carrots on a coarse grater. Pour the pearl barley into a bowl and rinse it several times with water. We will use frozen mushrooms. If you have fresh ones, they need to be cleaned and washed. Put chicken, cereals, vegetables, bay leaf into the multicooker bowl, add water, set the "Stew" mode for 100-120 minutes. We close the lid of the multicooker and press the "Start" button.
