Rustic thick chicken soup with mushrooms

In a deep pot, heat vegetable oil. Then add finely chopped onion (1 piece), celery stalks (2 pieces), and garlic (2 cloves).

Sauté these ingredients over medium heat for 3-5 minutes until soft.

After that, add chopped mushrooms (250 g), bay leaf (1-2 pieces), salt, and pepper to taste. Continue to sauté for another 3-4 minutes.

Then pour in broth or water (1000 ml) and 10% cream (300 ml). Bring the mixture to a boil, then add diced chicken fillet (500 g).

Cook the soup over low heat for 15 minutes.

Finally, add 35% cream (120 ml), bring to a boil once more, and remove from heat.