Step 1:1 medium onion (chopped)½ teaspoon whole Jeeru (Cumin) 1 tablespoon butter and 1 teaspoon oil*Marinate 2 chicken fillet (cut into cubes)With:*1 Salt teaspoon salt½ teaspoon chopped green chilli1 teaspoon black pepper2 teaspoon crushed garlic1 teaspoon crushed ginger Step 2:1 cup freshly sliced mushrooms or 1 ½ cups if frozen ½ cup freshly sliced carrots (optional) Step 3:2 tins creamy mushroom soup½ teaspoon salt (taste) Other Ingredients:1 tin creamstyle sweetcorn1 small tin evaporated milk or ½ of a big tin1 tub fresh cream (I use a full tub of single or half a tub of double)Freshly chopped coriander and springonions
Step 1:1.) Heat oil and butter, add onions and Jeeru (Cumin) - cook until soft and transparent then add in the marinated chicken and cook for 10-15 minutes on medium heat. Step 2:1.) Add veg of your choice to the chicken and cook for a further 10-15 minutes on medium heat until chicken is cooked through. Step 3:1.) Add 3-5 cups boiled water (depending on how thick you want the soup to be) to the chicken and bring to a boil then gradually add in the mushroom soup tins (fill ¼ of each tin up with some hot water and add that in as well), also add more salt (to taste) - Stir and Leave to boil on medium heat for a further 5-10 minutes then add in the creamstyle sweetcorn and evaporated milk and leave to simmer on low heat for 5-10 minutes or until soup thickens. 2.) Remove the soup pot from the stove and and allow the soup to cool down slightly, then add in the fresh cream, mix and garnish with coriander. Serve and decorate as desired - I decorated mine springonions and served with bruschetta
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