Creamy Mushrooms and Chicken Soup

Wash the meat well and boil it in 2-3 liters of water.

When it starts to boil, turn off the heat and leave for 10 minutes. Then throw away the water in which the meat was boiled, wash the pan and the meat well. Put the filtered water again, put it on the fire and when it boils add half a finely chopped onion, bay leaf. Make a low heat and simmer for 30-40 minutes.

During this time prepare the potatoes and onions, clean and wash.

Then wash and chop the mushrooms. Heat them a little in oil, add a finely chopped onion and let them brown together.

Leave them in a plate or pan until the rest of the steps are ready.

Cut the potatoes into cubes and add to the soup, let them boil for another 25-30 minutes.

Saute an onion in oil until it starts to brown.

Add the flour, mix well and let it cook for 2-3 minutes.

Then add a pinch of soup, and mix well after each - so as not to form lumps.

Add the soup, until this composition will be the consistency of a liquid cream. If they have formed lumps, mix well with a whisk to loosen them.

Add sour cream and mix well.

Remove the meat from the soup and cut it into small pieces.

Add the cream and meat composition to the pan with the soup, mix well and simmer for another 5-10 minutes.

Then add the mushrooms - if you add them earlier the soup will have a darker color.

And finally the finely chopped parsley. Extinguish the fire, cover with a lid and let it penetrate for 15 minutes.