Bright chicken mushroom soup

Name: bright chicken mushroom soup
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 winter carrot; 1 leeks; bush celery; 2,5 liter tap water; 4 free range chicken legs; 15 g fresh thyme; 2 dried laurel leaves; 2 tl salt; 15 g porcini dried porcini mushrooms; 15 g funghi shiitake secchi dried mushroom; 75 ml sherry px; 75 ml boiling water; 200 g mushrooms for the woks Scale; 200 g mushrooms for meat Scale; 200 g mushrooms for pasta Scale; 2 toe garlic; 8 g fresh tarragon; 4 shallot; 20 g unsalted butter or margarine

Clear chicken mushroom soup with winter carrots, celery, leek and tarragon.

Ingredients

Directions

Peel the winter carrot and cut into pieces. Wash the leek and cut into pieces. Wash the celery and cut into pieces.
Put the water, the winter carrot, leeks, celery, chicken, half of the thyme, the bay leaves and the salt in a soup pan.
Bring to boil. Turn down the heat and leave 1½ hours without the lid. Scoop the foam off occasionally.
Meanwhile, put the dried mushrooms in a bowl. Pour the sherry and the boiling water over it. Leave for 15 minutes. Strain, keep separate and collect the moisture.
Take the chicken out of the pan. Strain the stock and collect the moisture in a pan. Keep warm.
Add the mushroom liquid to the broth. The vegetables and herbs are no longer used.
Slice the soaked mushrooms. Ris the leaves of the rest of the sprigs of thyme. Clean the fresh mushrooms and cut the large mushrooms in quarters.
Cut the garlic and tarragon finely. Cut the shallots into thin rings. Heat the butter in the soup pot. Fry the thyme, garlic and shallots for 5 minutes on low heat.
Add the soaked and fresh mushrooms, pepper and salt and cook for 5 minutes on medium heat.
Add the stock. Stir through and leave on a low heat for another 10 minutes. Meanwhile, remove the chicken from the bolts and warm for another 5 minutes.
Season with pepper and salt. Stir in the tarragon and serve. Yummy! .