Description
This soup is very delicate. Has both the creamy mushroom taste. First, preparing a omelet with spinach and parsley, then cooked in the chicken broth and seasoned sliced into noodles with scrambled eggs. Omelette you can simply apply, for example with fried mushrooms or salted fish. But today I decided to fill the noodles in the chicken broth and proved very useful in the presence of melted cheese with mushroom stuffing. Soft, creamy taste of the soup, will love children.
Ingredients
-
Chicken's leg
3 шт
-
The processed cheese
1 шт
-
Chicken egg
4 шт
-
Spinach
120 г
-
Parsley
3 ст. л.
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Butter
20 г
-
Salt
2 ст. л.
Cooking
Ingredients for omelet.
Spinach stew in salted water.
Finely chop the parsley, beat the eggs, the spinach, drain, squeeze and finely chop the parsley and spinach to add to the eggs, all well beaten.
The pan is heated, pour the eggs and cook the omelet with 2 sides.
This is the reverse side of an omelet pancake. Eggs let cool.
The cooled omelette cut into several pieces of equal width and cut into noodles.
When the broth boils add the cheese when the cheese is completely melted, add the chopped noodles, bring to boil and turn off the heat.
Serve.
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