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

  1. Chop up the chicken, potato, onion, and mushrooms. Please into the soup maker
  2. Mince the garlic and add to the rest of the ingredients
  3. make up 200ml of stock using 1/2 stock cube or use your own chicken stock
  4. Put the lid on and connect the power. The lights will flash, and automatically highlight SMOOTH setting. Press the Start button .
  5. the smooth program will cook and then blend the ingredients, when the program is finished after 19 mins the machine will beep 3 times,
  6. Open the lid ( be careful of steam) add the cream and replace the lid
  7. 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.
  8. After the seconds, remove the lid, disconnect the power and pour out your soup. Top with fresh chopped parsley and white pepper. enjoy!