Creamy Chicken and Mushroom Soup

(recipe from Easy food Magazine)

Serves 4

Ingredients:

• 30 gr butter
• 200 gr mushrooms, sliced
• 1 onion, chopped
• 3  carrots, peeled and chopped
• 3 garlic cloves, crushed
• 4 tbsp plain flour
• 1 l chicken stock
• 250 gr leftover cooked chicken, shredded
• 120 ml full-fat or reduced fat cream
• salt and black pepper
• handful of fresh parsley, chopped

Step One

 Melt the butter in a large pot or casserole dish over a medium-high heat.

Step Two

 Add the mushrooms and cook for 4-5 min. until golden. Add the onion, carrots and celery and turn the heat to medium. Season with salt and pepper and cook for 4-5 minutes until soften, stirring occasionally.

Step Three

 Add the garlic and thyme and cook for one minute.

Step Four

 Whisk in the flour and cook for 1 min. until lightly browned, stirring constantly.

Step Five

 Whisk in the stock and add the shredded chicken. Keep whisking for 3-4 min. until slightly thickened.

Step Six

 Stir in the cream and cook for 1-2 min. until heated through. Taste and add more salt and/or pepper to taste. Stir in half of the fresh parsley.

Step Seven

 Ladle into bowls and serve immediately. garnish with the remaining parsley.

 

Poftă Bună!!