Friday, December 31, 2010

Cream Of Chicken And Mushroom Soup


 1 small chicken
 600 grams of button mushrooms
 100 grams of butter, 75 grams of flour
 1 bowl of bechamel sauce
 250 grams of single cream
 1 leek 1 carrot, 1 stick of celery .
 1 liter of stock, salt and pepper

heat half the butter in a saucepan and mix in the flour, string well to prevent lumps forming. stir in the stock and
bring to the boil add the chicken and the celery, carrot and leek cut into small pieces. season with salt and pepper and simmer for 40 minutes. strain the soup and cut the meat into small pieces.
return the soup to the saucepan and add some of the bechamel and half the cream. bring to the boil and 
simmer vary gently for 15 minutes.meanwhile, fry the mushrooms in the remaining butter.chop them vary 
finely and blend them with the rest of the bechamel, the cream and the chicken pieces. add this mixture 
to the soup season to taste and simmer a few minutes longer. serve vary hot.

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