Chicken mushroom soup
The salty taste of the family restaurant and the stimulating taste of the instant soup are perfect for those who felt a little burdened. It is a chicken mushroom soup that can be made sufficiently for breakfast and enjoyed as a snack when hungry. If you open a large grain bread and side with it, it is a good meal.
4 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Chicken meat
    80g
  • mushroom
    6ea
  • onion
    1/6ea
  • Milk
    1cup
  • Water
    1cup
  • chicken stock
    1cup
  • Salt
    suitably
  • ground pepper
    suitably
  • Cheongju
    1/2TS
  • Butter
    2ts
  • Flour
    2TS
  • Parmesan cheese powder
    suitably
Cooking Steps
STEP 1/4
Slice three mushrooms and chop the rest. Chop the onions finely, chop the chicken breast finely, and marinate it in Cheongju.
STEP 2/4
Dissolve 2 tablespoons of butter in a heated pan, add flour, and stir-fry slowly over low heat to make roux.
STEP 3/4
Melt two teaspoons of butter in a pot and stir-fry chicken breast, button mushrooms, and onions, and when the chicken is cooked to some extent, add milk, water, and chicken broth and boil over medium heat.
STEP 4/4
When the soup boils, season it with salt and pepper, and add Parma-san cheese to your liking.
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