Chicken and mushroom soup

Serves: 4

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 1  bay leaf
• 2 clove(s) garlic, finely chopped
• 300 ml (½ pint) cider
• 390 gram(s) 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
• 1 bunch(es) curly parsley, finely chopped

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.

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