Julienne soup with chicken and mushrooms: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you want to treat yourself and your guests to a delicious appetizing dish, we suggest you cook julienne soup with chicken and mushrooms today. We recommend preparing this dish not only for the festive table, but also for an everyday lunch. As a rule, julienne is eaten by guests first of all, hostesses do not always have time to try it. And if you cook this dish for yourself, then there is always time to enjoy the taste and aroma.

Today we bring to your attention two popular recipes. For lovers of light, but tasty and fragrant first courses, we advise you to cook julienne soup with chicken. And for those who prefer a rich mushroom flavor, we advise you to take note of the mushroom soup recipe. The article will give the exact lists of ingredients for both recipes, as well as the process of cooking in detail.

With chicken

First, let's prepare julienne soup with chicken fillet. The owner may, at her discretion,add any vegetables, such as carrots, sweet bell peppers, and so on. For a richer taste, it is recommended to use ready-made chicken broth.

List of required ingredients

• 580g chicken fillet;
• onion;
• 250g hard cheese;
• 80g butter;
• one tablespoon (tablespoon) of sunflower oil;
• two tablespoons (tablespoons) of wheat flour;
• a glass of chicken stock;
• a pinch of s alt;
• 200 g sour cream;
• ground black pepper;
• greens - optional.

Preparatory stage

The description of the julienne soup recipe begins with the preparation of the main ingredients. Onions must be peeled and then cut into very small cubes. Next, melt a piece of butter in a small frying pan. When it warms up, add the onion and fry until translucent. A little s alt. Turn off the gas under the pan and leave the onion alone for a while.

Second stage

Now let's deal with the main ingredient - chicken. If you bought frozen chicken fillet for cooking, then try not to use any improvised means (such as a microwave) to defrost. Let the process of defrosting products take place in natural conditions. When the chicken fillet is ready for further use, wash it under water, remove the skin and films. Cut the chicken into portions. The smaller the pieces, the juicier and tastier the dish will turn out.

Pieceschicken fillet must be boiled in s alted water. It will take 10-15 minutes to cook. Then we take out the chicken cubes, put them in a colander, and then transfer them to the fried onions. Return the pan to the fire and fry all the ingredients together for 3-5 minutes.

Sour cream dressing

The third stage of cooking julienne soup - sour cream sauce. Take a small saucepan, where we put the wheat flour. We put the dishes on the fire. Stirring constantly, bring the flour to a brown color. When a light nutty aroma begins to spread throughout the kitchen, add butter and sour cream to the flour. Mix again. Simmer over low heat for three minutes. If the sour cream sauce is thick, then it can be diluted with cream or broth. It is very important to constantly stir the sauce so that no lumps form.

In a small saucepan we shift all the prepared ingredients, add a little chicken broth. Cook julienne soup for 10 minutes, 2-3 minutes before the end of cooking, add grated cheese. The density and consistency of the soup can be adjusted to your liking. Some people like a thinner soup, while others prefer pureed soup.

With potatoes and mushrooms

Now let's write in your home cooking notebooks another great first course recipe. This will be a recipe for julienne soup with mushrooms and potatoes. For a faster result, we recommend preparing a rich chicken broth in advance. But the soup will turn out on the watertasty enough.

What products will be required:

• two and a half liters of chicken broth;
• onion;
• 350g chicken fillet;
• one carrot;
• four potatoes;
• 520 g fresh mushrooms;
• 120 ml heavy cream;
• two chicken eggs;
• regular processed cheese - 3 pieces;
• fresh greens;
• s alt;
• four tablespoons (tablespoons) of butter;
• ground black pepper.

Step by step cooking recipe

At the preparatory stage, we are engaged in vegetables. First, peel the potato tubers and cut them into portioned cubes. Secondly, peel the onion and cut it very finely. Thirdly, rub the peeled carrots on a coarse grater. It is recommended to wash the champignon mushrooms, dry them on a paper kitchen towel, cut off half of the leg, and chop the rest of the leg and cap into long sticks.

Roasting ingredients

The next step in cooking julienne soup with mushrooms is frying the prepared products. Melt the butter in a small frying pan. Saute carrots and onions until tender. We put another pan next to it, also add a little butter. Fry the mushroom slices. When the mushrooms are slightly browned, add the cream and simmer until tender. Cooking takes 5-7 minutes. Fire is the smallest.

Chicken fillet cut into small cubes and boil in s alted water. Then take out, set aside. The broth is required forfurther cooking, and the chicken will have to wait a little on the sidelines.

Boil peeled and chopped potatoes in chicken broth. We take out the potatoes with a slotted spoon, transfer them to a deep plate and crush them with a crush. Add to mashed potatoes with fried carrots and onions, break eggs. Now you need to mix all the ingredients with a blender to get a homogeneous mass.

Grate processed cheese. In a saucepan with broth we send mashed potatoes, grated cheese, chicken fillet and fried mushrooms. We mix. Add spices, ground black pepper and a little s alt. Cook julienne soup with chicken and mushrooms for 7 minutes.

Don't rush to immediately pour the soup into bowls. Let the dish brew for 10-20 minutes. Before serving, you can add a little more grated cheese and finely chopped fresh herbs.

A bit of history

For housewives who are interested in the history of dishes, we will tell you a lot about the origin and nuances of cooking julienne soup. This dish was invented back in 1785 by a famous French chef, who gave the soup from a mixture of thinly chopped vegetables its name.

For many today, julienne is an oven-baked appetizer of chicken, cheese, and mushrooms. But, in fact, in cooking, this term refers to a special cut of vegetables, which will later be used to prepare sauces, salads and first courses. It turns out that julienne is not an appetizer or even a soup, but a small shredder in straws or half rings.

If in a restaurant you see the word "julienne" on the menu, you can always count on a dish where vegetables and mushrooms will be cut into strips. Chefs recommend always clarifying the exact list of ingredients and cooking method. If the dish was cooked in a cocotte maker with the addition of cheese and cream, then you will get the usual julienne. But there are times when there is a salad or soup on the table, as in our case.