Tender and hearty cheese soup with mushrooms

Kitchen appliances and utensils:3.5-liter pan, slotted spoon, frying pan, cutting board, knife, grater, deep plates 3-4 pieces, wooden spatula, fork, spoon.

Ingredients:

Step by step cooking:

1. Pour cold water (2.5 liters) into a 3-3.5 liter pot and dip a well-washed chicken leg (1 piece) into it. Place the pot on a large fire.
   
2. After 15-20 minutes, the broth will boil, and foam will form on its surface, which must be removed with a slotted spoon. After removing the foam, reduce the heat and let the broth cook until the meat is fully cooked.
   
3. Put the pan on the fire and pour vegetable oil (3-5 tablespoons) into it to warm it.
   
4. Peel the onion (one onion) and cut into small cubes. Put the onions in a pan and fry until half-cooked, occasionally stirring with a wooden spatula.
   
5. Peel and wash the carrots (one piece). Grate it on a coarse grater, add to the semi-prepared onion in a frying pan and mix.
   
6. Rinse mushrooms (6-8 large mushrooms), peel and grate slices or cut into thin slices with a knife.
   
7. Put the plates of mushrooms in a pan for onions with carrots and mix. Fry until the mushrooms are reduced in volume and the liquid evaporates.
   
8. Remove the processed cheese (2 pieces) from the packaging and grate it on a coarse grater in a separate plate.
   
9. Peel the small potatoes (8-9 pieces) and add them whole in the broth. After about 15 minutes, check the potatoes for readiness with a fork - it should easily enter the tuber. If you have large potatoes, or you don’t like whole potatoes in the first courses, then you can cut it.
   
10. Remove the cooked ham from the broth. When the meat has cooled slightly, separate it from the bone and cut into portions. Rinse the buckwheat groats (2 tablespoons) and add it to the broth and potatoes. Boil the cereal until cooked for 10-15 minutes. Salt by adding salt (a teaspoon). Transfer the finished frying from the pan to the pan and mix well. Let the soup boil and put sliced ​​chicken into it in portions.
    
11. In a well-boiling soup, add melted cheeses (2 pieces) grated on a coarse grater and mix. Try salt, and if necessary, salt. Let the soup boil well.
    
12. Rinse fresh dill (5-6 branches), dry and chop it finely. Add greens to boiling soup and turn off the heat. Cover the pan with a lid. Serve the soup in portioned deep plates with white, dried bread.
    

Video recipe

If you have any questions during the preparation process, you will find answers to them in the video. It provides a detailed step-by-step recipe for making cheese soup with mushrooms.

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