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My favorite soup for years! Healthy, filling, and oh so delicious! No one ever gets bored of it, but on the contrary, they ask for more!
Ingredients:
- chicken bones
- water - 2 l
- peppercorns – 5 pcs.
- bay leaf - 1 pcs.
- garlic - 1 cloves.
- salt - 1 tbsp. l.
- potatoes - 500 g
- cream - 200 g
- black pepper, herbs – to taste
For frying:
- onion - 100 g
- carrots - 1 pcs. (100 g)
- garlic - 2 cloves.
- porcini mushrooms - 350 g
- salt, paprika – to taste
- oil – 5 tbsp. l. for frying
Preparation:
For frying:
I heat the oil in a frying pan and fry the onion, carrot, and garlic, cut into larger pieces, until golden brown.
I add the mushrooms cut into pieces, add paprika, salt, and fry until cooked.
I pour water over the chicken bones in a saucepan and bring to a boil, then add peppercorns, bay leaf and garlic clove, salt, cover and cook until cooked. I also peel and cut the potatoes into pieces and add to the broth. I cook until the meat is cooked, then I remove the bones to a plate, remove the bay leaf.
I put all the roasting into the broth. I put the heat on medium, cover with a lid, and cook the soup for 30 minutes.
I scoop a few mushrooms into a bowl for serving. Then I puree the entire soup with a blender until smooth.
I add ground black pepper, salt to taste, herbs, pour in the cream, turn the heat to maximum and bring to a boil.
Serve to the table, delicious!
