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cooking: 25 mins
preparation: 20 mins
serves: 4
vegetarian: No
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Buy this product:
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Chicken & Porcini Soup |
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This thick, warming soup has an intense mushroom flavour which works perfectly with chicken. |
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Ingredients:
*25g Porcini Mushrooms
25g butter
1 small onion, finely chopped
250g chestnut mushrooms, roughly chopped
400g potatoes, diced
800ml chicken stock
1 tbsp olive oil
150g chicken breast
nutmeg
fresh parsley, chopped
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HOW TO COOK IT |
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1. Put the porcini mushrooms into a bowl, pour over 150ml boiling water and allow to soak for 15 minutes.
2. Heat the butter in a large saucepan. Add the onion, mushrooms and potatoes and gently cook for 10 minutes. Pour in 600ml of chicken stock, bring to the boil, cover and simmer for 20 minutes.
3. Strain the porcini mushrooms, squeezing out the excess water and reserving the soaking liquid. Once the soaking liquid has settled, strain through a fine sieve and add to the soup.
4. Cut the chicken breast and porcini mushrooms into strips. Heat the oil in a large frying pan, add the chicken and porcini mushrooms and fry for 2-3 minutes. Add the remaining 200ml of stock and cook until the chicken is tender.
5. Blend the soup in a food processor. Season with salt, black pepper and grated nutmeg and slowly reheat.
6. Ladle the soup into bowls. Spoon the shredded chicken and porcini mushrooms into the centre of each bowl, scatter over the chopped parsley and serve. |
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