Creamy Chicken Mushroom and Asparagus Soup

This smooth chicken soup has abundance of flavours with the addition of mushroom and asparagus.

Ingredients serve 8

2 tbls butter

1 chopped brown onion (200g)

650 g diced chicken thighs

850 g chicken stock

250 ml white wine

1 chopped potato (125g)

1 x 400 g tins asparagus with juice

100 g sliced button mushrooms

½ tsp dried thyme

½ tsp white pepper

1 tsp salt

250 ml cream

Method

Place butter and onion in a saucepan over medium heat and cook until onion is soft. Add chicken and cook for approx. 10 minutes. Add wine and chicken stock and simmer covered for approx. 15 minutes. Remove the chicken from the saucepan and put aside. Add the rest of ingredients except the cream and bring to the boil. Simmer for 20 minutes and blend with a stick blender. Blend cream in the soup and add the cooked chicken. Reheat and serve with chopped parsley and crusty bread.

Note: Try adding other ingredients to this soup such as tarragon, chives and nutmeg.