Stroganoff Soup with Chicken and Mushrooms

The recipe for a thick and hearty soup “Stroganov” has a rich taste and aroma. A pleasant, warming soup for the fall.

Ingredients

Directions

Prepare ingredients for making Stroganoff soup with chicken and champignons.
How to make Stroganoff soup with chicken and mushrooms.
Wash the chicken thighs, remove the skin, put in a saucepan, pour 1 liter of cold water and cook.
When the water boils, remove the foam, add 1 onion and simmer over the lowest heat until the meat is tender. To make the broth light and transparent, it is important not to let it boil violently.
Cut the second onion into cubes, cut the mushrooms not too finely.
Peel the bell peppers and cut them into small pieces.
Heat oil in a frying pan, fry onion until golden brown, season with salt and pepper.
Then add the mushrooms to the onion and fry together until the liquid evaporates.
Add pepper, stir.
Cover and simmer over low heat until vegetables are tender, about 10 minutes.
Remove the chicken thighs from the broth, remove the bones, chop the meat.
Put the fried mushrooms with onions and peppers in a saucepan.
Add chicken meat.
Pour over strained broth and bring to a boil.
Put the sour cream into the soup, one spoon at a time, stirring each time. Fatty sour cream does not curl up. Taste the soup, if necessary, season with salt and pepper. Boil.
Dilute flour in a small amount of boiled cooled water.
Pour the flour diluted in water into a saucepan with a thin stream. While stirring, bring the soup to a boil and cook for 5-6 minutes until thickened.
Pour Stroganoff soup with chicken and mushrooms into bowls or bread pots and serve hot. Bon Appetit.

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