Mushroom And Chicken Soup
This is an extremely flavourful soup
Makes enough for: 2 people
Ingredients
- 5 mls olive oil
- 6 g butter
- 40 g spring onions, white parts only, finely sliced
- 1 clove garlic, crushed
- 1 medium carrot, peeled and grated
- 1 stalk celery, thinly sliced
- 130 g chicken fillets, cubed
- salt and freshly ground black pepper to season
- 200 g mushrooms, sliced
- 10 g flour
- 400 mls chicken stock
- 1.25 mls dried thyme
- 2 whole cloves
- 1 bay leaf
- 50 mls milk
- 5 g fresh parsley, roughly chopped
- crusty bread for serving
Method
- Place the olive oil and butter into a non stick frying pan and heat over a medium temperature
- Add the spring onions and sauté until soft
- Add the garlic, carrot and celery and sauté until soft
- Add the chicken and season well and cook until browned
- Add the mushrooms and stir to combine
- Sprinkle the flour over the top and add the stock, thyme, cloves, bay leaf and milk
- Mix to combine and then leave to simmer for 20 minutes
- Adjust the seasoning, add the parsley and serve with crusty bread