Chicken and Mushroom Creamy Soup

This amazing creamy soup is ideal for dinner or as a starter on a cold winter day.

Ingredients serve 6

2 tablespoons butter

1 tablespoon olive oil

1 finely chopped brown onion (150g)

200 g diced celery

2 tsp minced garlic

500 g sliced mushrooms

250 g diced carrots

1000 g diced boneless chicken breasts

80 g plain flour

2000 ml chicken stock

1 tsp dried thyme

1 tsp dried oregano

1 tsp white pepper

2 tsp salt

500 ml cream

Method

Place butter and oil in a saucepan over medium heat, cook onion and celery until soft. Add garlic, mushrooms and carrots cook for 3 minutes. Add the chicken and cook for 3 minutes. Blend flour in the chicken stock and add to the pot. Add thyme, oregano, pepper and salt, bring to boil and simmer covered for 40 minutes. Stir the cream in and serve with crusty bread.

Note: Try a variety of mushrooms such as Chestnut, Shiitake, Portabella and Pine mushrooms.