Recipes
Chicken Mushroom Cream Soup
June - 6 - 2017
4
Preparation: 10
Cooking: 20
Recipe by, Ola Abdel Monem - Food Blogger, Founder of Dr. Ola’s Kitchen and Cooking Doctors
4
Preparation: 10
Cooking: 20
Ingredients
- 400 gm. Chicken breast fillet
- 4 Cups chicken broth (or Water)
- 200 ml cooking cream
- 1 celery stick
- 4 cardamom cloves
- 2 Bay leaves
- 1 Finely chopped Onion
- 200 gm Mushrooms (in cans or fresh)
- 3-4 Tablespoons Starch (or Flour)
- Salt and Pepper according to taste
Method
- Wash Chicken breasts well and cut them into small cubes.
- In a Sauce pan over medium-high heat add the Chicken Broth , Chicken cubes , chopped Celery, Cardamom ,Onion and Bay leaves and wait till it boils.
- Reduce the heat and leave to cook for 15 minutes.
- Remove the Cardamom cloves, Bay leaves and Celery stick.
- Add the Mushroom and stir and leave it for 5 more minutes.
- Dissolve the Starch in the cream and add to the Soup, Stir till it reaches the boiling point and thickens.
- Add Salt and Pepper according to taste.
Tips:
- If you want to add vegetables (as in picture) you can add it after 15 minutes with the mushroom, and leave it to cook for around 10 minutes before adding the Cream.
- You can control the thickness of your Soup by adding more Starch if you want it to be thicker or more water and less Starch if you want to reduce its thickness.
