Creamy soup with mushrooms and chicken

Soup-puree with mushrooms and chicken is a dish that you just can't help but like. It has been cooked, is being prepared and will be cooked at home and in restaurants. The phenomenon of the popularity of the soup is very simple: its main products, chicken and porcini mushrooms, are ideally combined with each other both in taste and in aroma. It is also nice that the dish is prepared quite simply. And if in summer or autumn you managed to pick up a basket of whites and dry them, then our recipe for mashed potatoes with mushrooms and chicken can be safely called a very budget dish!

Ingredients

• chicken carcass (about 1 kg) - 1 pc.
• drinking water - 3 l
• onions - 2 pcs.
• carrots - 1 pc.
• dried porcini mushrooms - 50 g
• butter - 50 g
• flour - 2 tbsp. l.
• yolks of large eggs - 2 pcs.
• cream with a fat content of 20% - 150 ml
• salt, ground black pepper - to taste

Directions

1. Prepare the broth for the puree soup. Wash the chicken and place in a large saucepan. Pour 2.5 liters of cold drinking water and bring to a boil over high heat. Remove the foam with a slotted spoon.
2. Peel one onion and carrot, cut into halves and lightly bake in a dry frying pan, placing the vegetables cut side down. Transfer to a pot of chicken and simmer for 1 hour over low heat. Then strain the broth. Separate the chicken flesh from the bone and skin.
3. Simultaneously cook the mushroom broth. To do this, soak the mushrooms for 20 minutes, then discard them in a colander and rinse. Dip in 500 ml of boiling water and cook for 20 minutes. Strain the broth for the soup, cut the mushrooms into strips.
4. Peel the remaining onion, chop and brown in butter. Sprinkle with flour and stir-fry everything together. Pour in 2 scoops of chicken stock and cook until thick. Rub the sauce through a fine sieve.
5. Combine both types of broth and the resulting sauce. Add yolks and cream. Bring to a boil, season with salt and pepper. Pour into bowls and serve with mushrooms and chicken flesh.