Creamy Mushroom Soup

Jenny Smith
Prep: 30min
Cook: 25min
Total: 55min
Yield: 3 servings
Dish: Soups
Cuisine: Soups
Ingredients
- 1 leek
- 3 celery stalks
- 1 tbsp of butter
- 300g of mushrooms
- 1/2 cup of liquid chicken stock
- 2 tbsp sour cream
- Fresh thyme for serving
- 2 cloves of crushed garlic
- 2 tbsp of Worchester sauce
- 2 chicken breasts
Method
- Dice leek and celery into rings and half rings
- In a large pot melt butter then add leek and celery, fry for 2-3 minutes until leeks turns light brown and celery is transparent
- Add mushrooms, chicken stock and 1 1/2 cups of water
- Bring to a gentle simmer, add water if necessary
- Meanwhile dice chicken into chunky pieces and coat in Worchester sauce and garlic
- Fry for 5 minutes then add to the soup and simmer gently for 15 minutes
- When chicken is cooked, mix through sour cream and serve with fresh thyme

Categories
Get Jenny's recipes to your inbox
Save to Yummly
Share this recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email
Share on print
Print
Keywords: Creamy Mushroom Soup, Creamy, Mushroom, Soup