Ingredients

• 1 onion
• 2 tablespoons butter
• 1 tablespoon olive oil
• peeled aromatics (1 carrot, a piece of leek and parsley)
• 400 g potatoes
• bay leaf, 2 allspice berries
• optionally - 1 sprig of rosemary
• 1.5 liters of broth
• 200 g chicken fillet
• 200 g mushrooms
• 100 g melting cheese (sour cream type)
• 2 tablespoons chopped fresh parsley
• 125 ml 18% or 12% sour cream for soups and sauces (from a carton)
• optionally - chives

Preparation

1. In a larger pot on butter and olive oil, sauté the diced onion. Add rinsed and half-sliced leek and sauté together for a moment.
2. Add peeled and grated carrot and parsley. Stirring occasionally, sauté for about 5 minutes.
3. Add peeled and diced potatoes as well as bay leaf and allspice berries. Sauté again for about 5 minutes. Add rosemary leaves if using.
4. Pour in the hot broth and bring to a boil. Dice the fillet and add to the boiling broth. Check the seasoning with salt and pepper and simmer covered for about 10 minutes.
5. Add rinsed and sliced mushrooms and simmer for about 5 minutes. Add crumbled melting cheese and stir until it melts.
6. Remove the soup from heat, add chopped parsley and sour cream. Serve with bread. Can be sprinkled with chives.