Chicken and Mushroom Soup

2 breast pieces chicken, boil and cut into small pieces
Chicken stock 3 cups
Button mushrooms 1 cup
Milk 1 cup
White flour 1 tbsp
Black pepper ½ tsp
Butter ½ tbsp
Fresh cream ½ cup
Salt to taste

Melt butter in a pan, add white flour, cook lightly and remove pan from heat. After 5 minutes add milk, put back on low heat and stir with a wooden spoon till it thickens. Add salt and remove from heat. In another pan heat the chicken and chicken stock for five minutes and add to the with sauce. Add mushrooms, black pepper and cream before serving. Serve hot with rolls and butter.

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