White Bean and Mushroom Soup

Steps

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  1. Pre-wash the beans and fill it with cold water for at least 2 hours, you can leave the legumes for the night. During this time the beans will swell and boil much faster. Boil the beans in a large amount of water until ready and then strain.
  
  Use chicken skeleton for broth, any other chicken parts will also suit. Let's wash the chicken skeleton, shift it into a saucepan and fill it with two liters of cold water. Cover the pan with a lid, put it on the fire and bring it to a boil. First, get rid of the dirt with noisy so that the broth is homogeneous, and cook it for 30 minutes. Then take the chicken pieces from the broth.
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  2. Wash and peel potato tubers. Cut the vegetables at cubes.
  
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  3. Add the chopped potatoes into already prepared chicken broth. Boil vegetables for about 7-10 minutes to make them soft.
  
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  4. At this time, clean onions and cut them at cubes. Peel carrots, cut a quarter of them at the rings.
  
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  5. Fry vegetables in a pan with sunflower oil until soft.
  
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  6. Add fried onions and carrots to the soup.
  
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  7. Wash and peel fresh mushrooms if necessary. Cut the mushrooms at slices of medium thickness.
  
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  8. When the potatoes are almost cooked, add crushed mushrooms to the soup.
  
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  9. Following the mushrooms, add to the soup fully cooked white beans.
  
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  10. Separate dill greens and parsley from the stems, wash and finely chop. Add the crushed greenery to the soup, season the dish with spices and salt it to taste.
  
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  11. Let's leave the soup for 2-3 minutes to boil, then turn off the fire. Serve the dish hot with roasted toasts or slices of fresh baguette.
  
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  12. Bon appetit!
  
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  13. White Bean and Mushroom Soup