Description
Inspired by the book" Mastering the Art of french cooking" By Julia Child
Ingredients
- Chicken fillet- 800 gm ( fried and finely chopped)
- Portabello Mushrooms- 5 large
- Onion- 2 medium
- All purpose flour- 6 tbsp
- Butter- 5 tbsp
- Chicken stock / water- 6 cups
- Cooking cream- 1/ 2 cup
- Celery leaves- 2 tbsp( chopped)
- White pepper- To Taste
- Black pepper- To Taste
- Bay Leaf- 2-3
- Lemon juice- 1 tbsp
Instructions
- Cut chicken fillet into small pieces. Take a medium pan, heat oil, add chicken and fry ( 15-20 minute).
- In the meantime peel and finely chop the onion. In another pan melt 3 tbsp of butter, add chopped onion and cook slowly till tender. ( about 10 minutes). Add 6 tbsp of flour and stir for another 3-4 minutes. Add 6 cup of boiling chicken stock/water. Cook for another 2 minutes. Now transfer it into food processor and blend well.
- Chop mushrooms and fry till cooked.( 5 minutes).
- Take a large saucepan, pour chicken stock into it, add fried mushrooms, chicken fillet, 1/2 cup of cooking cream and seasonings. Cook 5-10 minutes until soup becomes thick.
- Before serving , add chopped celery leaves.
- Viola! Cream of mushroom soup. Serve with Italian croutons.