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.


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
0.25 tsp
Fresh parsley
1 bunch
1 tbsp
to taste

Step by step


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!

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

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