What to Buy1. Chicken Broth - 600 grams
2. Fresh Mushrooms - 500 grams
3. Yellow onion - 2 medium onions
4. Gluten-Free Flour - 2 tablespoons
5. Butter - 40 grams
6. Cream 15%-25% - 200 ml
7. Salt - 1 teaspoon
8. Black ground pepper - 1/2 teaspoon
9. Vegetable oil - 2 tablespoons
If You Need to Make Broth10. Onion - 1 medium
11. Carrot - 1 medium
12. Chicken drumstick or 1 chicken thigh - 500 grams
How to Make the Broth1. Cook the chicken broth - wash and dry the chicken breast, wash and peel the carrot, peel the onion, put everything in a pot and add 2 liters of water, bring to a boil, skim off the foam and lower the heat so it barely simmers, cook for about 40 minutes, let cool and pour into 500-gram portions
How to Make It1. Wash the mushrooms and cut them into roughly 1.5-centimeter cubes
2. Then chop the onion, finely is best
2. Heat a medium pan, best at around setting 6-7, no higher, and add the vegetable oil. Sauté the onion with the mushrooms in the vegetable oil for about 20 minutes, with 1 teaspoon of salt and half of the black ground pepper
3. Transfer the sautéed mushrooms and onion to a blender, add 1/3 of the broth, and blend everything to a creamy consistency.
4. In a medium pot, melt the butter, add 2 tablespoons of flour and cook for about 2 minutes, careful not to burn it, keep the heat at no more than 3
5. Then pour in the blended mushrooms and onion, add the remaining broth, bring to a boil, and once it boils, lower the heat to 4-5 and cook for 6-7 minutes.
6. Now pour in the cream, bring to a boil and remove from heat.
Ready! Enjoy your meal!
2. Fresh Mushrooms - 500 grams
3. Yellow onion - 2 medium onions
4. Gluten-Free Flour - 2 tablespoons
5. Butter - 40 grams
6. Cream 15%-25% - 200 ml
7. Salt - 1 teaspoon
8. Black ground pepper - 1/2 teaspoon
9. Vegetable oil - 2 tablespoons
If You Need to Make Broth10. Onion - 1 medium
11. Carrot - 1 medium
12. Chicken drumstick or 1 chicken thigh - 500 grams
How to Make the Broth1. Cook the chicken broth - wash and dry the chicken breast, wash and peel the carrot, peel the onion, put everything in a pot and add 2 liters of water, bring to a boil, skim off the foam and lower the heat so it barely simmers, cook for about 40 minutes, let cool and pour into 500-gram portions
How to Make It1. Wash the mushrooms and cut them into roughly 1.5-centimeter cubes
2. Then chop the onion, finely is best
2. Heat a medium pan, best at around setting 6-7, no higher, and add the vegetable oil. Sauté the onion with the mushrooms in the vegetable oil for about 20 minutes, with 1 teaspoon of salt and half of the black ground pepper
3. Transfer the sautéed mushrooms and onion to a blender, add 1/3 of the broth, and blend everything to a creamy consistency.
4. In a medium pot, melt the butter, add 2 tablespoons of flour and cook for about 2 minutes, careful not to burn it, keep the heat at no more than 3
5. Then pour in the blended mushrooms and onion, add the remaining broth, bring to a boil, and once it boils, lower the heat to 4-5 and cook for 6-7 minutes.
6. Now pour in the cream, bring to a boil and remove from heat.
Ready! Enjoy your meal!
