Cheese Chicken and Mushroom Soup

This recipe was automatically translated from Romanian. View original here
Cheese Chicken and Mushroom Soup

A simple soup, very tasty and different from standard soups and broths. It is a very successful improvisation, I am sure it will be one of your favorite soups, after you try it.

Ingredients

Chicken breast
1 piece
White onion
2 pieces
Quail eggs
10 pieces
Cream cheese spread
200 g
White mushrooms
500 g
Laurel leaves
2 pieces
Pepper
0.25 tsp
Fresh parsley
1 bunch
Salt
1 tbsp
to taste

Step by step

1

Wash the chicken breast, put it in a pan with 2 l of boiling water.

When it starts to boil, squeeze the foam, cut a small onion into small pieces, add the bay leaf. Make a low heat when it starts to boil, and leave for 30-40 minutes.

2

Until the meat boils, clean and wash the mushrooms. Then cut it into small pieces.

3

Leave them with a little oil in a pan to harden.

4

Stir occasionally, and when lightly browned, turn off the heat.

5

Boil quail eggs for 5-7 minutes, cool them with cold water and peel them.

6

After 30-40 minutes, after the meat boils, take it out of the soup, cool it a little and cut it into small pieces.

7

In the meat soup add the hardened mushrooms, the minced meat.

8

Cheese cut into small pieces

9

Add the cheese to the soup, stirring constantly until it dissolves, the soup turns white. If the cheese is soft, it dissolves faster and better. If you use a classic one, it may not dissolve completely. Add salt and pepper to taste.

10

Cut the parsley and a small onion into small pieces. Add them to the soup and turn off the heat immediately. Let the soup penetrate for 20-30 minutes.

11

Serve the soup with quail eggs in each plate, their number varies according to preference. Eggs are very healthy and "ennoble" the soup.

Good appetite!

Quantity: 2 l (4 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 10 min
Publish date:
Collections: Soups

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