Mushroom and zucchini soup

ChefGomba húsleves OSZ cukkini

Mushrooms and zucchini soup


  • 3 to 4 l water
  • 1 kg chicken meat (breast, leg)
  • 1 medium onion
  • 2 small celery (roots and stalks)
  • 3 carrots
  • 1 zucchini
  • 300 g chestnut mushroom
  • 100 g shiitake mushroom
  • 1 carrot
  • salt and pepper

Simmer the chicken pieces in the water for one hour and season to taste. After an hour, add the whole onion, the carrots cut into halves, and the celeriac root and stalks. A halved green pepper and tomato can also be added, if desired. Simmer for another hour. Add a little more salt if necessary and top up with water from time to time. The strained stock can be frozen in small quantities and used when required to make any of the following varieties of mushroom soup.

To 1.5 l of strained soup base add the zucchini cut into strips, the carrot and the mushrooms. Cook for 8-10 minutes.