Ingredients

• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 1 onion
• 200 g mushrooms
• 1 red pepper
• 1 liter chicken broth
• 400 g chicken breast fillet
• 1 can corn
• 250 ml tomato puree from a carton or 400 g canned tomatoes
• seasonings: salt, pepper, 3 teaspoons ground sweet paprika, 1/2 teaspoon hot paprika, 2 teaspoons marjoram
• 3 pickled cucumbers
• for thickening: 1 tablespoon butter and 1 tablespoon wheat flour

Preparation

1. In a large pot, heat 1 tablespoon of butter and 1/2 tablespoon of olive oil. Sauté the diced onion until translucent. Add the sliced mushrooms and fry for 2 minutes, stirring. Add the diced pepper and fry for about 2 minutes more, stirring. Add the sweet and hot paprika powder and mix.
2. Pour in the hot broth and bring to a boil. Add the diced chicken fillet to the boiling broth over high heat. Cook for approximately 5 minutes, then add the corn and cook for another 5 minutes.
3. Pour in the tomato puree or canned tomatoes and add the peeled and diced pickled cucumbers. Add marjoram or oregano. Cook for 5 minutes.
4. Finally, make a roux with the remaining tablespoon of butter and 1 tablespoon of flour: on a dry pan, fry the flour until lightly golden, then add the butter and mix with a wooden spoon until smooth. Gradually add soup (about a few tablespoons total), stirring vigorously with a whisk until there are no lumps. Pour into the pot with the rest of the soup, stir, and bring to a boil.