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Method:
1Using a large frying pan add the olive oil and fry the onion until soft,
but not browned.
2Add the garlic and mushrooms and continue to cook until the
mushrooms have softened.
3Transfer to the Soup Maker with the shredded chicken, parsley,
potato and stock. Select the Smooth setting.
4Season to taste with salt and milled pepper and serve with a drizzle
of cream.
• NOTE: Using fresh chicken stock will improve the flavour of the
soup.
• To make fresh chicken stock. Simply place a chicken carcass in
a medium pan, cover with water, add a vegetable stock cube,
5 peppercorns and a bay leaf. Bring to the boil then simmer for
1 hour. Strain through a fine sieve or muslin cloth.
Ingredients:
•1 tbsp olive oil
•70g onion, finely chopped
•½ small garlic clove, crushed
•150g button mushrooms,
sliced
•70g cooked chicken, shredded
•7g fresh parsley leaves
•75g potato, cubed
•600ml chicken stock
Garnish:
•40ml whipping cream
Chicken and Mushroom Soup
Preparation time: 20 minutes
Cooking time: 19 minutes
Setting: Smooth
Serves: 2-3
