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Chicken and Mushroom Soup
Preparation time: 20 minutes
Cooking time: 19 minutes
Setting: Smooth
Serves: 2-3
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
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Method:
1
Using a large frying pan add the olive oil and fry the onion until soft,
but not browned.
2
Add the garlic and mushrooms and continue to cook until the
mushrooms 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.