How to Make Creamy Chicken Mushroom Soup

 How to Make Creamy Chicken Mushroom Soup

Ingredients:

Boneless chicken (preferably thigh pieces) 350 g

Fresh Mushrooms (Brown) 200g

Chicken broth 1 ½ liter (room temperature) Substitute: Dissolve 2 bouillon cubes in the required water

Olper's heavy cream ½ cup (room temperature)

Butter 1-2 tablespoons

Olive oil 1-2 tablespoons

1 medium onion, chopped

1 tablespoon minced garlic

1 medium carrot sliced

1/2 cup celery sliced

Ground black pepper 1 tsp.

1 teaspoon salt or to taste

½ teaspoon dried thyme

Dried oregano ½ teaspoon

1 tablespoon soy sauce

Corn starch 4-5 tablespoons

½ cup water or as needed

2 tablespoons chopped fresh parsley

Chopped fresh parsley

Indications:

Cut the boneless chicken legs into cubes and reserve.

Cut the mushrooms into thin slices and reserve.

In a jug, add the chicken broth, the cream, beat well and reserve.

In a saucepan, add the butter, the olive oil and let it melt.

Add onion for one minute

Add the chicken, mix well until it changes color and cook for 4-5 minutes.

Add the mushrooms, mix well and cook for 2-3 minutes.

Add the carrots, celery, mix well and cook for a minute.

Add the ground black pepper, salt, dried thyme, dried oregano, soy sauce and mix well.

Add the cream and broth and mix well, bring to a boil and cook over medium heat for 2-3 minutes.

In the cornmeal, add the water and mix well.

At this point add the melted cornstarch, mix well and cook until the desired density is obtained.

Add the fresh parsley and mix well.

Garnish with fresh parsley and serve hot!