Cheese Chicken and Mushroom Soup

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.

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

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

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

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

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

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

Cheese cut into small pieces

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.

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.

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!