Tuesday, December 30, 2008

Recipes - Chicken soup with mushrooms

Recipe products

200 g boiled chicken meat
150 ml chicken bouillon
200 g fresh mushrooms
50 ml vegetable oil
2 tablespoons flour
1 small carrot
1 middle size potato
100 g preserved peas
1 handful of vermicelli

For the egg-based thickener:

1 white of egg, 200 yogurt.

Stew sliced on stripes mushrooms in vegetable oil. Mix with flour. Pour in warm bouillon. Add potato sliced into small cubes and grated carrot. Add salt. Add meat, peas and vermicelli when the bouillon boils. Cook 15 minutes on low heat.
Mix broken white of egg with fresh milk. Put on a hot plate to get warm. Begin to add the soup while stirring the mixture. Pour the thickener in when the temperatures are equal. You can add some red pepper to taste(it is optional).

recipes - chicken soup with mushrooms

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