Master chef
Utensils
Apron
Cooking spoon
Fork
Measuring cup
Pan
Paring knife
Plate
Scissors
Stick blender
Tablespoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Soup
Quarter the button and shiitake mushrooms, tear the chanterelles into pieces Heat oil in a frying pan. Add the mushrooms, fry for approx. 8 mins. Peel and finely chop the onion and garlic, add them, and sweat for approx. 3 mins. over low heat. Set aside 4 tbsp of the mushrooms. Pour the stock and cream into the pan, bring to the boil.
Chicken
Reduce the heat, add the chicken breast to the soup and simmer on low heat for about 15 mins. Remove the chicken breasts, place them on a plate and pull apart using two forks. Purée the soup. Return the chicken to the soup.
To serve
Cut the chives into rings using scissors. Pour the soup into shallow bowls, then scatter the chives and the reserved mushrooms over the soup.
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