12
Method:
1 U
sing a large frying pan add the olive oil and fry the onion until soft,
b
ut not browned.
2 Add the garlic and mushrooms and continue to cook until the
m
ushrooms have softened.
3 Transfer to the Soup Maker with the shredded chicken, parsley,
potato and stock. Select the Smooth setting.
4 Season 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
C
ooking time: 19 minutes
Setting: Smooth
S
erves: 2-3
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