Best Cream of Chicken & Mushroom Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, best cream of chicken & mushroom soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Best Cream of Chicken & Mushroom Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Best Cream of Chicken & Mushroom Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook best cream of chicken & mushroom soup using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Best Cream of Chicken & Mushroom Soup:
  1. Take List 1
  2. Make ready 100 grams chicken finely chopped (pre cooked with pepper & salt)
  3. Get 100 grams mushrooms( thinly sliced)
  4. Make ready 1 spring onions ( finely chopped)
  5. Make ready 5 cup water
  6. Prepare 2 knorr chicken stock cubes
  7. Get 1⁄3 tsp ground black pepper
  8. Prepare 1⁄2 tsp garlic powder
  9. Take 2 pinch dried oregano
  10. Prepare 1 tsp onion paste
  11. Take salt
  12. Get List 2
  13. Prepare 200 grams cream
  14. Get 3 tsp milk powder
  15. Make ready 1 tsp butter
  16. Make ready 3 tbsp flour

All made FAST without compromising on flavour! All of the chicken recipes in this round up have been made time and time again around the world by so many readers over the last two years since starting Cafe Delites. Heat the butter in a saucepan. Add the leeks, celery and garlic.

Instructions to make Best Cream of Chicken & Mushroom Soup:
  1. In a sauce pan pour water, bring to boil,add chicken stock cubes & boil until dissolves.
  2. Add all other ingredients except list-2. Cook for 10 minutes in medium heat.
  3. Mix flour with milk powder & a little water to dissolve. Add the mix, cream & butter & cook for 10min more.
  4. Remove from heat & serve with squeezed fresh lemon juice.

Heat the butter in a saucepan. Add the leeks, celery and garlic. Sauté very gently for several minutes, making sure nothing takes on any colour, until the leeks are translucent and soft. Pour in the chicken stock and the milk. Sprinkle over the flour, and cook over low heat for a few minutes, stirring all the time.

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