Mushrooms chicken soup, hot.
50 g (1,8 oz) dried mushroom, washed, soaked overnight (in plenty of water).
0,5 kg ( 1,1 lb) potatoes, chopped into strips.
120 g (4,2 oz) carrot, grated.
30 g (1 oz) parsley roots, chopped.
100 g (3,5 oz) chicken breast, fillet.
120 g (4,2 oz) onion, chopped.
80 g (2,8 oz) sunflower oil, (or Soya oil, or olive oil)
2 tbsp green dill, chopped.
2 tbsp green parsley, chopped.
Pinch of dried tarragon.
1/4 tsp dried thyme.
pinch white pepper.
salt, chopped green onions, bay leaf, pepper corn to taste.
1. Put the chicken into pot, pour water and bring to boil. Add chopped mushrooms and cook until done.
2. Heat oil in large heavy pot. Add vegetables and saute until tender over medium-low heat, stirring regularly.
3. Add vegetables into chicken broth. Bring to simmer and cook 10 minutes. Add herbs, and stir well. Season with spices and greenery. Simmer 10 minutes. Serve immediately with sour cream.