Cream of chicken and mushroom soup
Good morning folks! It's the second Friday of Ramadan already! Time is surely flying. I hope and pray that the pandemic situation comes to an end soon. Really! It's getting on my nerves now days, sometimes I really wish I could run to the beach.. Enjoy some fresh and some time in solitude free from any responsibilities.. I am sure this pandemic has taught us a lot. One among them being not to take things or people for granted! We are only here for some time and time is ticking so fast. Utilize your time by being resourceful especially getting close to the creator is the most we can do during this phase of the pandemic. No matter what stay home and stay safe guys!
Now coming back to the recipe of cream of mushroom and chicken soup. Sometimes you need some warmth and that feeling of satisfaction is truly attained by soups. I love soups.! Just few ingredients put together and you get a delicious, filling and comforting bowl of hot soup! Now who doesn't like that?
My mushrooms were almost about to die and noticed they needed to go somewhere and not the garbage. As I was already craving for some mushroom soup, I didn't think much and got started!
Normally in such soups, the roux method is used where you add a tbsp of flour and add in your milk and/ heavy cream. I love it with heavy cream, but sometimes, especially during this stage of pandemic you don't necessarily need to get hold of ingredients like heavy cream. So in order to keep it easy and taysty, in my recipe I have ground the boiled chicken along with the cooked mushroom for thickening the soup. You may find that this method might give you a grainy or crumbled texture in your mouth. But tastes sooo good. The sautéing of finely chopped garlic in butter is the best aromatic therapy I can ever relate to in cooking! 😍 Do you love it too? Well, if you love garlic do try my roasted Garlic Fried Rice, they are the best!
I prepared the soup for iftar and it was almost time for the azan and I didn't want to run to to take daylight pictures. Also I couldn't capture step by step pictures too. But if you really want to see, please hop onto my stories/highlights on my IG❤️
Without further a do let's get started!
Ingredients (makes for 2)
- 1 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1/4 th of a medium onion, finely chopped
- 8-10 button mushrooms, sliced
- 1/4 tsp Black Pepper powder
- 1 tbsp flour/arrowroot powder
- 1 cup milk
- 1 1/2 cup freshly prepared chicken stock/broth
- 50 gms boiled boneless chicken
- 1/4 tsp white pepper powder (optional)
- 2-3 tbsp cream
- Parsley, to garnish
- Salt to taste
Instructions :
- In a heavy bottom large pot, melt butter with olive oil and Sautee finely chopped garlic for 30 seconds and add finely chopped onions and allow to cook.
- Next add in your sliced button mushrooms and black pepper powder and Sautee.
- Add flour and mix and pour in milk gradually.
- Next pour in Laddlefulls of freshly prepared chicken broth. Allow to boil.
- In a mixer add couple of pieces of the boiled chicken pieces and the mushroom soup mix and grind well to a paste and add to the boiling soup. This helps the soup to thicken.
- Add the remaining pieces of chicken pieces if you like.
- Finally finish off with white pepper powder, cream, salt to taste.
- And garnish with chopped parsley. And you are ready to enjoy your soup!
Notes:
- You may use arrow root powder instead of flour for an healthier alternative.
- You may use any extra soup to freeze and use them up in casserole dishes (never get any leftovers here when I make this soup! Just a suggestion)
- For a creamier consistency you may use heavy cream instead of grinding the chicken and mushroom mix.
