Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Starters

Chicken & Mushroom soup 

Chicken & Mushroom soup 

The cooler weather has started to set in this week, so soup is on the menu. Mushroom soup is so simple and tasty, use your own homemade stock to help keep those winter bugs at bay. 

Equipment required 

1 Large deep based saucepan 
1 hand blender or blender
1 shallow frying pan

Shopping list for 4 people as a light meal, starter or snack 

500g of mushrooms (you choose)
2 medium onions 
2 cloves of garlic 
700mls of chicken stock 
1/2 cup of cream (optional)
2 splashes of Worcestershire sauce 
1 lrg knob of butter
2 tbsp of kuzu (or other thickening agent) 
2 large chicken breasts 

Method to the madness

Dice the onion, garlic and mushrooms (keep a few mushrooms aside to cook seperately for garnish)

Heat the saucepan to a medium high heat, add the knob of butter and sauté the onion and garlic until soft 

Add the mushrooms and cook until they are golden 

Add the stock, Worcestershire sauce and bring the soup to the boil, once boiling turn the soup to a medium heat 

If you are using cream, add it now

Blend the soup and let it simmer for about 10 minutes while you prepare the rest

Cook your chicken breasts in the fry pan, once cooked leave the breasts to rest, slice them when you are ready to serve 

Use the same fry pan and fry off the remaining mushrooms for garnish 

Now mix 2 tbsp of kuzu with a little bit of cold water and stir into the soup to thicken it, stir the soup for 3-5 minutes longer 

Serve the mushroom soup topped with chicken and fried mushrooms. I also garnished with a Parmesan crisp 



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