Mushroom soup with cheese and chicken


  • Champignon
    300 g
  • potatoes
    300 g
  • cream cheese
    200 g
  • chicken fillet
    200 g
  • bulb onions
    150 g
  • butter
    1 tbsp
  • ground black pepper
  • salt
Potato butter


  • Pour the chicken fillet with water, salt to taste, cook 20 minutes from the moment of boiling. Peel and finely chop the onions, cut the mushrooms into slices, and potatoes into cubes. Remove the finished chicken from the broth, also cut into cubes. Fry the crumbled onions in preheated butter for five minutes, add mushrooms, mix and warm until the liquid evaporates, salt and pepper to taste at the end of cooking.
  • Bring the chicken stock to a boil, put the potato cubes, cook for 10 – 15 minutes. Add mushroom roast, after five minutes – chicken fillet, cream cheese Friendship, diced. Stir, the cheese should dissolve. Soup can still be pepper and salt. Mushroom soup with cheese and chicken fillet served hot, garnish with dill, fried mushrooms.

About The Author