RECIPE

Cream of Mushroom Soup

Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well


Ingredients:
500g chicken fillet (cubed)
1 tablespoon oil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dhana jeeroo powder
1 teaspoon ground green chillies
1 teaspoon lemon juice
500g white button mushrooms (sliced)
1 tablespoon crushed garlic
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
2 + 4 tablespoon butter
¼ cup flour
1 liter water
1 packet Knorr cream of mushroom soup
250ml fresh cream (or more)
1 teaspoon dried parsley

Method:
1. Cook chicken with oil, salt, pepper, dhana jeeroo, lemon & green chillies. Leave aside.
2. Heat 2 tablespoon butter in a pan. Add garlic, salt, pepper & oregano, mix and add mushrooms. Cook until just tender.
3. Heat 4 tablespoon butter in a thick based pot on medium heat.
4. Add flour and whisk until flour and butter is combined.
5. Add water & packet soup, stir constantly until it forms a smooth sauce and starts bubbling.
6. Add cooked chicken, cooked mushrooms & fresh cream.
7. Simmer soup until it starts to bubble & thicken.
8. Check seasoning & add dried parsley.
9. Serve with croutons/ crusty bread.
10. May add more cream if you'd like it creamier.

Note: Drizzle extra cream over and then sprinkle parsley & croutons for individual servings.