Chicken Mushroom Soup

By shanobiju  

April 1, 2021


Chicken Stock

3-4 Chicken pieces with bones

3 cup Water

1/2 tsp Salt

For the Soup

1 cup Mushrooms (chopped)

1 1/2 tbsp Garlic finely chopped

1 tbsp Ginger finely chopped

4 tbsp Onion finely chopped

1 tbsp Freshly ground black pepper

3 tbsp Fresh Cream

2-3 Fresh Basil leaves

2 tbsp All purpose flour/Maida

1 tbsp Butter

Salt to taste

2 tbsp Oil


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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