Creamy Chicken and Mushroom soup
Packed with protein, this luxurious soup is ideal for using up the last of the sunday roast chicken
Ingredients
- About half a breast Cooked chicken
- 2 Chestnut mushrooms ( tend to have a more earthy flavour)
- 1/4 white onion chopped
- 1 small potato chopped into small cubes
- 1 clove of garlic, minced
- 200 ml chicken stock ( either use your own stock or make up 200ml with 1/2 stock cube or stock pot)
- 1 tsp Creme fraiche or single cream
- chopped parsley
- white pepper
Instructions
- Chop up the chicken, potato, onion, and mushrooms. Please into the soup maker
- Mince the garlic and add to the rest of the ingredients
- make up 200ml of stock using 1/2 stock cube or use your own chicken stock
- Put the lid on and connect the power. The lights will flash, and automatically highlight SMOOTH setting. Press the Start button .
- the smooth program will cook and then blend the ingredients, when the program is finished after 19 mins the machine will beep 3 times,
- Open the lid ( be careful of steam) add the cream and replace the lid
- Using the selection button, choose the BLEND program, then press start. This program will blend together the cream with the hot soup for 10 seconds.
- After the seconds, remove the lid, disconnect the power and pour out your soup. Top with fresh chopped parsley and white pepper. enjoy!