If you want to pamper yourself and guests with a delicious appetizing dish, we suggest you cook today julienne soup with chicken and mushrooms. We recommend preparing this dish not only for the festive table, but also for everyday lunch. As a rule, guests eat the julienne first of all, the housewives do not always have time to try it. And if you cook this dish for yourself, then there is always time slowly to enjoy the taste and aroma.
Today we bring to your attention two popular recipes. Lovers of light but tasty and fragrant first courses are advised to cook chicken julienne soup. And for those who prefer a rich mushroom flavor, we recommend taking note of the recipe for soup with mushrooms. The article will provide accurate lists of ingredients for both recipes, as well as describe in detail the process of cooking.
With chicken
First, prepare the julienne soup with chicken. The hostess, at her discretion, can add any vegetables, for example, carrots, bell peppers and so on. For a richer flavor, it is recommended to use ready-made chicken broth.
List of Essential Ingredients
- 580 g chicken;
- onion;
- 250 g of hard cheese;
- 80 g of butter;
- one spoon (tablespoon) of sunflower oil;
- two tablespoons of wheat flour;
- a glass of chicken stock;
- a pinch of salt;
- 200 g sour cream;
- ground black pepper;
- greens - optional.
Preparatory stage
The recipe for julienne soup begins with the preparation of the main ingredients. Onions must be peeled and then cut into very small cubes. Next, melt a piece of oil in a small skillet. When it warms up, add onions and fry it until transparent. A bit of salt. Turn off the gas under the pan and leave the onion alone for a while.
Second phase
Now let's take care of the main ingredient - chicken. If you bought frozen chicken fillet for cooking, then try not to use any improvised means (such as a microwave) for defrosting. Let the defrosting process take place in vivo. When the chicken is ready for further use, wash it under water, remove the skin and films. Cut the chicken into portioned slices. The smaller the pieces, the juicier and tastier the dish will be.
Slices of chicken should be boiled in salted water. For cooking, 10-15 minutes will be enough. Then we take out the chicken cubes, put them in a colander, and then transfer to the fried onion. Return the pan to the fire and fry all the ingredients together for 3-5 minutes.
Sour cream dressing
The third step in making julienne soup is sour cream sauce. Take a small stewpan, where we put wheat flour. We put the dishes on the fire. Constantly stirring, bring the flour to brown. When a light nutty flavor begins to spread throughout the kitchen, add butter and sour cream to the flour. Mix again. Three minutes on low heat. If the sour cream sauce is thick, then it can be diluted with cream or broth. It is very important to constantly mix the sauce so that no lumps form.
We shift all prepared ingredients into a small pan, add a little chicken broth. Cook the julienne soup for 10 minutes, 2-3 minutes before the end of cooking add the grated cheese. The density and texture of the soup can be adjusted as you wish. Someone like a thinner soup, and someone prefers a soup puree.
With potatoes and mushrooms
Now let's write another great recipe for your first meal in your home cooking book. This will be a recipe for julienne soup with mushrooms and potatoes. For a faster result, we recommend that you pre-cook saturated chicken stock. But on the water, the soup will turn out quite tasty.
What products will be required:
- two and a half liters of chicken stock;
- onion;
- 350 g chicken fillet;
- one carrot;
- four potatoes;
- 520 g of fresh champignons;
- 120 ml of heavy cream;
- two chicken eggs;
- ordinary cream cheese - 3 pieces;
- fresh greens;
- salt;
- four tablespoons of butter;
- ground black pepper.
Step by step 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, we 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 hat with long sticks.
Roasting ingredients
The next stage in the preparation of julienne soup with mushrooms is the roasting of prepared foods. Melt the butter in a small frying pan. Fry carrots and onions until cooked. We put another pan next to it, and also add a little butter. Fry the champignon sticks. When the mushrooms are lightly browned, add the cream and simmer until tender. Cooking takes 5-7 minutes. Fire is the smallest.
Cut the chicken fillet into a small cube and cook in salted water. Then take out, set aside. The broth will be needed for further cooking, and the chicken will have to wait a bit aside.
Boiled and peeled potatoes are boiled in chicken broth. We take out the potato with a slotted spoon, transfer it to a deep plate and mimic the pusher. Add to mashed potatoes with fried carrots and onions, break the eggs. Now you need to mix all the ingredients with a blender to get a homogeneous mass.
Grated cream cheese. We send mashed potatoes, grated cheese, chicken and fried champignons to the pot with broth. Mix. Add spices, black pepper and a little salt. Cook the julienne soup with chicken and mushrooms for 7 minutes.
Do not rush to immediately pour the soup on the plates. Allow the dish to 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 a lot about the origin and nuances of cooking julienne soup. This dish was invented back in 1785 by the famous French chef, who gave the soup from the mixture finely chop the name of vegetables.
For many, julienne today is an oven-baked appetizer of chicken, cheese and mushrooms. But, in fact, in cooking, this term denotes a special slicing of vegetables, which will later be used for the preparation of sauces, salads and first courses. It turns out that julienne is not a snack or even soup, but a shallow shredder with straws or half rings.
If in the restaurant you see the word “julienne” in the menu, you can always count on a dish where vegetables and mushrooms will be cut into strips. Chefs recommend that you always specify the exact list of ingredients and method of preparation. If the dish was prepared in a cocotte with the addition of cheese and cream, then you will get the usual julienne. But there are times when a salad or soup appears on the table, as in our case.