Cream of Mushroom Soup Pic cred: Ruhana EbrahimRec cred: @mama_taught_me_well Ingredients:500g chicken fillet (cubed)1 tablespoon oil1 teaspoon salt½ teaspoon pepper1 teaspoon dhana jeeroo powder1 teaspoon ground green chillies1 teaspoon lemon juice500g white button mushrooms (sliced)1 tablespoon ground garlic paste½ teaspoon dried oregano½ teaspoon salt½ teaspoon pepper2 + 4 tablespoon butter¼ cup flour1 litre water1 packet Knorr cream of mushroom soup250ml 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.