Chicken and Mushroom Soup

Ingredients

Closed cup mushroom…250gm (chopped vertically)

Chicken breast piece......1 (large, cut in chunks)
Potato………………………..1 (small, peeled & grated)
Onion………………….........1 (small, chopped)
Garlic……….....……….......1 clove (finely chopped)
Chicken broth………..……5 cups
Salt to taste
Oil to cook

Method

• Heat oil in pan and sauté the chicken until cooked, sprinkle salt on the chicken pieces while it is cooking. Keep aside once cooked.
• Similarly sauté ½ of the chopped mushrooms until cooked and keep aside.
• Heat oil in a soup pan. Add the onions and sauté for 1 min.
• Add the garlic, cook for 1 min.
• Now add the remaining ½ of the mushrooms, grated potato and the salt and cook for 3 min.
• Finally add the chicken broth and let the mushroom and potato simmer in the broth until cooked.
• Once cooked, let it cool down slightly. Then add the entire soup mixture in a blender and blend. (You can use a hand blender directly in the soup pan if you like)
• Pour the thick soup mixture back in the soup pan to heat/cook it again for 3 min. Now turn off the heat.
• Serve the soup in the soup bowls and drop half the sautéed chicken pieces and mushrooms at the centre of each of the bowls.
• Garnish with parsley (if required). Serve hot.

Serves: 2

Note:

I you like watery soup and do not prefer thick textured soup or if you do not find the colour of the chicken and mushroom soup appetising does not blend the soup. A watery chicken and mushroom soup is equally delicious.