CHICKEN, MUSHROOM AND SCOTCH BONNET SOUP – Les sauces Firebarns

Ingredients

• 2 chicken breasts cut into small cubes
• 2 carrots cut into thin slices
• 1 finely chopped onion
• 1 C. teaspoon finely chopped garlic
• 2 stalks of celery, cut into small cubes
• 220 g sliced ​​mushrooms
• 2 tbsp. tbsp Montreal steak spice
• 1 C. Scotch Bonnet Hot Sauce
• 900 ml chicken broth
• 1/2 cup 15% cream
• 1/2 cup of milk
• 1 C. tablespoon of flour
• 1 sprig of fresh thyme
• Chopped parsley to serve
• 1 C. tablespoon of butter
• Olive oil for cooking