Soup with Melted Cheese and Mushrooms Recipe
It has long been known that soups are an integral part of the autumn diet. Delicious hot soup quickly warms up in bad weather, its unusual aroma fills the comfort of the house, and the mood immediately improves. Today I have a simple recipe for a hearty soup for a cozy dinner with friends and family. I know for sure that you will like this soup! And it will help you to rebuild from a hot summer to a cold autumn, but with special beautiful colors.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. Rinse the chicken legs in running water. Then cook the broth.
  2. Meanwhile, peel the champignons. Cut into plates.
  3. Peel the carrots. Cut into strips.
  4. Peel the onion, cut into half rings.
  5. In a frying pan over medium heat, mix the chopped onion with vegetable oil. Fry for about 5 minutes, until soft. Then add the carrots. Season with salt and pepper. Add a pinch of sugar. Fry until tender. Transfer the finished vegetables to a plate.
  6. Peel the potatoes and cut them into strips or in the usual way for you.
  7. The finished chicken is separated from the bones and cut into small pieces.
  8. Lower the melted cheese into the broth and, stirring, completely dissolve it so that there are no lumps. Then add the prepared chicken.
  9. Then fry the vegetables and mushrooms. Bring to a boil.
  10. Add the potatoes. Cook everything together until the potatoes are ready. Turn off the stove and let the soup brew for about 30 minutes.
  11. Call your family to the table!!!
  12. Bon appetit!
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