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Print Recipe
Mushroom Soup with Cauliflower Recipe
The first course, for the daily menu, on chicken broth, is rich and nutritious. Flavor decoration - cauliflower and mushrooms. The soup is attractive with bright colors of vegetables, and sour cream gives a delicate aftertaste.
Cook Time 75 minutes
Servings
Ingredients
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Boil the chicken fillet for 40 minutes, from the moment of boiling. Cut the chicken meat. Strain the broth. Cut the potatoes into strips.
    Boil the chicken fillet for 40 minutes, from the moment of boiling. Cut the chicken meat. Strain the broth. Cut the potatoes into strips.
  2. Bring the broth to a boil and add the potatoes. Cook for ten minutes. Divide the cauliflower into heads. Cut the mushrooms into slices.
    Bring the broth to a boil and add the potatoes. Cook for ten minutes. Divide the cauliflower into heads. Cut the mushrooms into slices.
  3. Put the cabbage and mushrooms in a saucepan. Chop the onion, chop the carrots – fry everything in vegetable oil for five minutes.
    Put the cabbage and mushrooms in a saucepan. Chop the onion, chop the carrots – fry everything in vegetable oil for five minutes.
  4. Transfer the fried onions and carrots to a saucepan. Salt. Mince the garlic and finely chop the dill.
    Transfer the fried onions and carrots to a saucepan. Salt. Mince the garlic and finely chop the dill.
  5. Add the garlic and dill to the soup. Let the soup simmer for a couple of minutes. Serve hot with sour cream. Bon Appetit!!!
    Add the garlic and dill to the soup. Let the soup simmer for a couple of minutes. Serve hot with sour cream. Bon Appetit!!!

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