The soup turns out to be rich, bright and rich in taste. With this method of preparation, the cauliflower is not boiled, it just reaches the ideal state in the soup - soft and slightly crunchy. Serve this soup with sour cream and fresh herbs!
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken
Geography of cuisine: Russian cuisine
- Chicken - 600 Grams (soup set, better from the breast)
- Onions - 2 Pieces (large and small)
- Carrots - 2 Pieces
- Potatoes - 2-3 Pieces
- Cauliflower - 300 Grams
- Mushrooms - 200 Grams (oyster mushrooms)
- Tomatoes - 2 Pieces
- Green onion - 1 Piece (1 sprig)
- Thyme - 1 Teaspoon
- Garlic - 2 Cloves
- Bay leaf - 1 piece
- Black Pepper - To taste
- Vegetable oil - 2 tbsp. spoons
How to make Chicken Soup with Mushrooms and Cauliflower
Cook the chicken stock by adding a small onion and one carrot. Simmer over low heat, with almost no signs of boiling. Let the broth sit for a couple of hours (ideally overnight) and strain through cheesecloth. Dip the diced potatoes into the broth, season with salt to taste and cook until almost cooked through.
At the same time, gild the chopped mushrooms and onions in oil. Add the carrots and cook together for a couple of minutes.
Add the diced tomatoes and simmer for 5 minutes, stirring occasionally. Add chopped green onions, stir and remove from heat.
Disassemble the cauliflower into small inflorescences, rinse and dry.
Dip the vegetable dressing with mushrooms into the boiling soup, let it boil. Arrange the cabbage, add thyme and bay leaf. Pepper the soup to taste, add a couple of cloves of minced garlic, cover, turn off the heat and let it brew for about 20 minutes.
Serve the soup hot!