.JPG)
½ chicken breast2 cups of milk
1 carrot, chopped
½ pound (4-5) button mushrooms, sliced
½ stick of butter (50-65 g)
2 tablespoons of flour, plenty
1 tablespoon salt (for the soup)
1 teaspoon salt (for boiling the chicken)
½ bunch fresh dill, finely chopped or 1 teaspoon dried dill (optional)
2 tablespoons cooking oil
Boil the chicken breast with the chopped carrots until soft and tender with the addition of 1 teaspoon of salt. When done, pour the remaining water into a bowl to use as chicken stock in the soup.
After the cooked chicken breast has cooled slightly, cut it into small pieces.
In the meantime, put the butter and sliced mushrooms in a pan. You can sprinkle them with a pinch of salt. Fry them over medium-low heat until soft and tender, about 8-10 minutes.
In a large pot, add the oil and flour and stir continuously while cooking over medium-low heat, for about 2-3 minutes. When the flour and oil mixture starts to change color, add the milk, salt and the previously reserved chicken broth. Mix well to obtain a smooth and creamy soup.
Finally, add the cooked chicken pieces, carrots and mushrooms to the soup. Then cook for about 8-10 minutes, stirring occasionally (optional). When finished, sprinkle with dill before serving.
Serve it still hot or warm.
ENJOY
Return to the main page
*************
TURKISH
½ chicken gogsu, haslanmis
Milk in 2 bars of water
1 havuc, while dogranmis
200-250 g (4-5) cultivated mushrooms, chopped
50-65 g of butter
2 generous tablespoons of flour
1 tablespoon salt (for the soup)
2 teaspoons salt (for boiling the chicken)
½ bunch finely chopped dill or 2 teaspoons dried dill (optional)
2 tablespoons of oil
Boil the chicken breast with carrots and add 2 teaspoons of salt. Once the chicken and carrots are soft, pour the remaining water into a bowl and reserve it for use in the soup.
When the boiled chicken has cooled slightly, cut it into cubes.
In the meantime, put the butter in a pan, add the chopped mushrooms, a pinch of salt and cook over low heat for 8-10 minutes until they have softened.
Place 1 tablespoon of oil and flour in a large pan and fry over low heat for 2-3 minutes. When the flour-oil mixture begins to turn yellow; Add milk, salt and boiling chicken water. Mix well to get a smooth soup.
Finally; Add chicken pieces, carrots and mushrooms. Cook over low heat for 8-10 minutes, stirring occasionally. When your soup is ready, add the dill (optional), mix and serve.
ENJOY YOUR MEAL
Return to the home page
