Mushroom Soup (with chicken if you want...)

75gms Butter

2 garlic cloves
1 onion (finely diced)
600gms mushrooms sliced (you can use less I just used this much as it was what i had in fridge)
3 Tbsp Flour
1Tbsp Thyme
1L chicken stock (& 4 chicken thighs or 2 breasts if wanted)
1/2 C cream
2Tbsp Sherry

S & P to taste

Melt 25g Butter in large frying pan and saute onion and garlic until translucent and starting to brown

add mushroom and saute until cooked.

While the mushrooms are cooking start stock boiling and poach chicken in stock if using until cooked and then remove to shred.

Take mushroom mix out of frying pan and add to pot with stock in it, and in frying pan add remaining butter and flour and start making a roux by cooking off the flour and butter and then gradually adding the stock mix (just liquid) to the frying pan until you have a thick sauce.


Add this thickened sauce to the stock pot, add cream, sherry, thyme and S&P to taste.

Process in a food processor in 2 batches (Make sure not to full cover as the mix is hot) and then when smooth (with some chunk bits of mushroom) add back to pot and keep on heat until required.When servicing place shredded shicken into the soup mix in using.

Serve with crusty bread - YUM!


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