Recipe home
Chicken and mushroom soup
Ingredients
1tbsp olive oil
1 onion, finely chopped
1 bay leaf
2 cloves garlic, finely chopped
300ml/½ pint cider
390g can of ready-bought chicken stock, or make up your own with hot water
2 x 150g packets button mushrooms, larger ones halved
2 ready-cooked chicken breasts, shredded or sliced
bunch curly parsley, finely chopped
1 onion, finely chopped
1 bay leaf
2 cloves garlic, finely chopped
300ml/½ pint cider
390g can of ready-bought chicken stock, or make up your own with hot water
2 x 150g packets button mushrooms, larger ones halved
2 ready-cooked chicken breasts, shredded or sliced
bunch curly parsley, finely chopped
Simple to make and extremely rewarding at the end of a cold winter’s day
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Method
1. In a large saucepan or deep-sided frying pan, add olive oil followed by onion and cook till soft. Throw in the bay leaf and garlic and cook for 30 secs. Then, add cider and turn heat up a little and let it bubble. Pour in stock and let it bubble a little longer.2. Add mushrooms and simmer gently for 10 mins, so mushrooms poach. Taste and season, if it needs it – it depends on how salty your stock is.
3. Tip in chicken and simmer for a further 10 mins, till chicken is heated through. Stir through parsley when ready to serve. Serve with some country-style brown bread.
Menu suggestions for this recipe
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