Creamy Chicken and Mushroom Soup
Ingredients
- 200g button mushrooms, sliced
- 300g chicken breast fillet, diced
- 200ml water
- 250ml liquid milk
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 100g grated cheddar cheese
- 1 tablespoon oregano
- 1 stalk celery, chopped
- Salt and ground pepper to taste
- Margarine for sautéing to taste
Preparation
Sauté onion and half of the chopped garlic with margarine until fragrant.
After it becomes fragrant, add half the chicken and half the mushrooms. Add celery, oregano, and pepper powder. Cook until the chicken and mushrooms are done.
Add water and milk, then add cheese. Cook on medium heat and stir continuously to prevent the milk from curdling. After it boils, continue cooking for about 1 minute, then turn off the heat. Taste and add a little salt.
While hot, blend all the cooked ingredients until very smooth and thick.
Heat a little margarine, then sauté the remaining half of the chopped garlic. Add the remaining chicken and mushrooms, and add a little salt and ground pepper. Cook until done.
Add the hot blended soup mixture to the sautéed chicken and mushrooms. Boil briefly to heat through, about 30-40 seconds. It is ready to serve.
Notes
This recipe uses regular liquid milk instead of cream milk, and only a small amount. No flour is used as a thickener. The umami flavor is strong, but the soup is light and not heavy.
