Cream Of Mushroom Soup recipe by Ruhana Ebrahim

Ingredients

• Cream of Mushroom Soup
• 500g chicken fillet (cubed)
• 1 tablespoon oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dhana jeeroo powder
• 1 teaspoon ground green chillies
• 1 teaspoon lemon juice
• 500g white button mushrooms (sliced)
• 1 tablespoon ground garlic paste
• ½ teaspoon dried oregano
• ½ teaspoon salt
• 2 + 4 tablespoon butter
• ¼ cup flour
• 1 litre water
• 1 packet Knorr cream of mushroom soup
• 250ml fresh cream (or more)
• 1 teaspoon dried parsley
• 1. Cook chicken with oil, salt, pepper, dhana jeeroo, lemon & green chillies. Leave aside.
• 2. Heat 2 tablespoon butter in a pan. Add garlic, salt, pepper & oregano, mix and add mushrooms. Cook until just tender.
• 3. Heat 4 tablespoon butter in a thick based pot on medium heat.
• 4. Add flour and whisk until flour and butter is combined.
• 5. Add water & packet soup, stir constantly until it forms a smooth sauce and starts bubbling.
• 6. Add cooked chicken, cooked mushrooms & fresh cream.
• 7. Simmer soup until it starts to bubble & thicken.
• 8. Check seasoning & add dried parsley.
• 9. Serve with croutons/ crusty bread.
• 10. May add more cream if you'd like it creamier.