Ingredients

Features

Description

This soup should be prepared on fat flavored broth with mushrooms, which significantly strengthen the flavor. To supply was easier cap baked separately.

1. Pour the broth in a saucepan and bring to a boil. Add the chicken, garlic, tarragon, reduce heat, cover and simmer 20 minutes, or until the chicken is ready. Take the chicken from the broth and cut into small pieces when it is cool enough.

2. Melt the butter in a large frying pan, season the mushrooms and fry for 6-8 minutes, stirring occasionally. Add the wine and boil. Remove from heat.

3. Put the flour in a small bowl and slowly whisk whisking pour a thick paste. Add a little broth.

4. Bring the broth to a boil in a large saucepan. Whisk whisking add the flour mixture and bring to a boil again. Boil for 3-4 minutes, until soup thickens, stirring frequently. Add the mushrooms and liquid if left. Reduce heat and simmer very slowly.

5. Cut out circles of dough 6 of smaller diameter than the soup plates, using a plate as a template. Put on a baking sheet, pierce with a fork and bake in the oven at 200 g C for about 15 minutes.

6. Meanwhile, add the chicken to the soup. Cook for about 10 minutes, until the soup is warm. Add parsley. Pour the soup into warm bowls, cover with lids and serve immediately.

Translated by site: wday.ru