Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Thickened Chicken Broth with Meat and Mushrooms
· 8 servings
Prepare the broth
Buy or cook up a good, strong chicken broth. If you're making it at home, strain it and cut the meat into smaller pieces.
Sauté the onion and mushrooms
Melt butter in a pot and fry the chopped onion in it. After about five minutes, once it's turning lightly golden, add the chopped mushrooms. Sauté for about two to three minutes.
Add carrot and parsley root
Add the carrot and parsley root, coarsely grated. Sauté together for about five minutes.
Flour and seasoning
Sprinkle the flour over the vegetables and mushrooms in the pot and stir well, then fry for about two minutes. Season with salt, pepper and caraway seeds.
Pour in the broth
Pour in the cooled broth, stirring thoroughly again so no lumps form. Let the soup simmer for about half an hour, stirring occasionally. Shortly before it's done, season with marjoram.
Cook the pasta or dumplings
While the soup is simmering, cook your soup pasta – noodles, little bows, dumplings, whatever you like. Drain once cooked and add to the soup only just before serving.
Serving
Add the cooked pasta to the finished soup, stir and serve. Garnish each bowl with fresh chopped parsley leaves.