Preparation:
1. Put the carrot, onion, sweet pepper, and bay leaf on to boil.
2. Slice the chicken into thin strips and fry in an oiled pan over high heat until golden brown. Season with pepper and transfer to a bowl.
3. Chop one onion and the mushrooms, and sauté them in the same pan where the chicken was cooked. Season with salt, curry, and pepper, then sprinkle in a little flour.
4. Add the meat and mushrooms to the cooked vegetables in the broth and continue to cook over low heat for another fifteen minutes. Discard the onion from the soup. Dice the cooked carrot into small cubes and return it to the pot.
5. Finely julienne the pickles. Combine the cream and mustard.
6. Five minutes before turning off the heat, add the pickles and the cream-mustard mixture to the soup and stir.
Pour the soup into deep bowls and garnish with chopped fresh herbs. The soup pairs well with toasted whole-grain garlic bread.
Eat well and enjoy your meal!
Cooks' Rating:
( votes)500-700 g of chicken meat, the amount can be increased to your taste,
2 onions,
300 g of mushrooms,
2 tablespoons of flour,
vegetable broth,
3 pickled cucumbers,
100 ml of 20% cream,
1 tablespoon of mustard,
salt, olive oil,
ground white pepper, curry powder.
