- 1 teaspoon margarine for sauteing
- 100 grams onion bombay, thinly sliced
- 200 grams carrot, peeled, transverse , flower shape
- 150 grams of small mushroom
- 1 box of instant flavored chicken broth
- 1 1/2 teaspoon salt
- 1 chicken egg, shake off
broth
- 200 gram chicken breast filet
- 2 box broth chicken
- 1 sprig of shallot, cut 2
- 1 piece (100 gram) onion bombay, cut 2
- 1 celery stalk
- 1 pelled, cut 2
how to cook
- broth : boil chicken meat with broth, spring onions,onions, celery, and carrots to boil and tender chicken. lift set aside chicken
- diced 2 cm, set aside, strain the stock
- boil back the broth, put the corn kernels. cook until corn is soft, raise the corn, let it cool.
- put it into a blender bowl, process until smooth, pour into the broth, stretch it back to boiling, set aside
- heat margarine, stir -fry onions until it's wilted. pour into corn soup. add carrots, cook until soft carrots.
- enter mushroom, instant broth, salt, pepper, nutmeg, and sugar, stir well. bring to a boil
- pour the eggs shake little bylittle while stirring until filamentous, lift.
- serve
this recipe for 8 serving and have calories perserving 153
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