Soup… who doesn’t like soup? There is a soup for everyone; from modern, spicy, bright coloured to nostalgic, thick, nutritious and soothing. This soup is a bit of both and can be adjusted to your own taste buds. Fantastic for the use of left over vegetables, easy to make and a hit with everyone.
55 gr. Butter
2 Onions (red, white, spring onions or a combination)
200 gr. Carrot
150 gr. Mushrooms
30 gr. Flour
1.2 L strong Chicken stock (from 3 cubes)
250 gr. Chicken breast
50 gr. Vermicelli (or other soup-pasta)
Bunch of chives to serve
– Wash the vegetables. Chop the onions finely. Chop the carrot julienne (into match sticks). Cut the mushrooms into slices.
– Melt the butter in a large soup pan. Add the onions and carrots and brown for a few minutes.
– Add the flour and stir well. Bake on a low heat for 2 minutes.
– Add the chicken stock and mix well. Add the mushrooms and bring to a boil. Let it simmer for 10 minutes.
– In the mean while, cut the chicken in cubes and bake into a separate frying pan until brown and done.
– Add the vermicelli to the soup as well as the pre-baked chicken. Simmer for 5 minutes.
– Season to taste with salt and pepper. Chop the chives finely and add to the soup.
Serve with toast and home made butter cream with spices and herbs. (For the butter recipe, look here.)
Add more vegetables if you want or other vegetable such as celery, paprika, corn or courgette.
Spice it up by adding a chopped chili pepper or add a tsp of curry powder.
By adding more vegetables, replacing the stock for veggie stock and leaving out the chicken, this is also a filling meal for vegetarians.