CREAMY CHICKEN AND MUSHROOM SOUP

• porsi: 4

Bahan-bahan

30g butter

200g mushrooms, sliced

1 onion, chopped

3 carrots, peeled and chopped

2 celery stalks, chopped

Salt and black pepper

3 garlic cloves, crushed

2 tsp fresh thyme leaves

4 tbsp plain flour

1 l chicken stock

250g leftover cooked chicken, shredded

120ml full-fat or reduced-fat cream

Handful of fresh parsley, chopped

Petunjuk

1 Melt the butter in a large pot or casserole dish over a medium-high heat.

2 Add the mushrooms and cook for 4-5 minutes until golden. Add the onion, carrots and celery and turn the heat to medium. Season with salt and pepper and cook for 4-5 minutes until softened, stirring occasionally.

3 Add the garlic and thyme and cook for one minute.

4 Whisk in the flour and cook for one minute until lightly browned, stirring constantly.

5 Whisk in the stock and add the shredded chicken. Keep whisking for 3-4 minutes until slightly thickened.

6 Stir in the cream and cook for 1-2 minutes until heated through. Taste and add more salt and/or pepper to taste. Stir in half of the fresh parsley.

7 Ladle into bowls and serve immediately, garnished with the remaining parsley.