By shanobijuDirections
For the Chicken Stock
1Pressure cook the chicken pieces , salt and water for 5-6 minutes. Keep it aside.
For the Soup
1Heat a heavy bottom saucepan on medium flame. Add oil. Sauté garlic and ginger on low flame. Add onion. Keep stirring.
2Add chopped mushrooms. Cook for 3- 4 minutes on low flame. Add black pepper and salt. Turn off the heat. Let it cool.
3Using a blender or mixer jar blend the above mushrooms for a minute. Keep it aside.
4Open the pressure cooker. Pass the broth through a metal strainer. Remove the bones from the chicken pieces.Add the shredded chicken to the liquid.
5Heat a pan on low flame. Add butter. Add 2 tbsp flour. Keep stirring on low flame for a minute.
6Now add the prepared chicken broth. Let it boil. Add mushrooms. Boil for 2-3 minutes on low flame. Add fresh cream and fresh Basil leaves. Boil for a minute or two.
7Serve hot
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