Ingredients for 4 people:
350 gr. pleurotus mushroom
60 gr. butter
40 gr. flour
1 celery heart
Boil the chicken in 2 litres salty water, putting in onion, carrot, and peeled and washed celery.
While boiling, take off the chicken and debone it. Brown the peeled and sliced mushrooms; add salt, pepper and sprinkle some brandy all over.
Cut in Julienne strips the chicken breast and whisk the rest, pouring in some broth and 2/3 of the mushrooms. Then go through that with a fine-tooth comb. Fry lightly the remaining chopped onion and butter, add some flour and thin down with a liter hot broth.
Let it cook for 15-20 minutes and, when partially cooked, add the chicken. Add then the cream.
Garnish the soup with mushroom and chicken slices.
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