Chicken Mushroom Cream Soup
Silky in texture and carry a mild yet delicious flavor, this Chicken Mushroom Cream Soup is what you need to enjoy in this cold winter season.
- 1 cup sliced mushrooms
- 1/2 cup chicken previously cooked and cut in cubes
- 1 cup mixed vegetables chopped I used frozen veg
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- ½ teaspoon all spice
- ¼ teaspoon black pepper
- 1 ½ cup chicken stock
- 1 cup cold milk
- Salt to taste
In a pan, add the butter, when melted add the mushrooms and vegetables, sauté until mushrooms are light brown.
Add the flour and stir for two minutes on medium heat. Pour cold milk while stirring then add the chicken stock.
Keep stirring and when the soup comes to a boil, add the chicken, all spice, and salt. Reduce the heat and let simmer for at least 5 minutes.
If the soup is too thick for your taste, add hot water and stir.
This soup, best served with Bread.