Meals and Courses

Creamy Chicken and Mushroom Soup

cook 20 mins
  • 2 tablespoons olive or vegetable oil
  • 1 onion, chopped
  • 1 celery stick or leek, chopped
  • 400 g (13 oz) mushrooms, chopped
  • 750 ml (1 1/4 pints) hot chicken or vegetable stock
  • 225 g (7 1/2 oz) cooked chicken, shredded
  • 50 ml (2 fl oz) single or double cream
  • salt and pepper
  • crusty bread, to serve (optional)
  • Heat the oil in a large saucepan and cook the onion and celery or leek over a medium heat for 7–8 minutes until softened. Stir in the mushrooms and cook for a further 3–4 minutes until softened, then pour in the hot stock, bring to the boil, then simmer gently for 5–6 minutes until all the vegetables are tender.
  • Remove from the heat and use a hand-held blender to blend until almost smooth. (Alternatively, if you don't have a blender, push the soup through sieve, or serve as chunky soup.) Stir in the shredded chicken and cream, then season to taste and stir over the heat for 1 final minute until hot but not boiling. Ladle into mugs and serve with crusty bread, if desired.
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