Saturday, February 17, 2007

Thick chicken soup


3 chicken legs or pigeon-chests
4 potatoes
4 table-spoon of butter
50g of wheat flour
1 tin of field mushroom
1 tin of maize
some salt and red pepper.

Let's go, shake-shake

1. boil meat and take it out from broth to cool down
2. melt down butter in a large saucepan, add flour and stir vigorously

3. while stirring, pour in the filtered chicken broth(from step 1) do it carefully and slowly. Continue stirring to prevent lumps until boiling begins.

4. In this time clean potatoes and cut them into little cubes. Put them into the saucepan and cooked of 15 minutes on slow fire.The soup must boil all this time.

5. While potatoes are cooked, cut chicken meat into small slices

6. The potatoes was welded, increase fire and put cut meat, mushrooms, maize.
Salt, pepper on your taste. Give begin to boil and cook 5 minutes.

Bon appetit!