Creamy Chicken and Mushroom Soup
An easy soup that is ready in 30 minutes from start to finish. Delicious with a rustic loaf of bread or just on its own. Also easy to freeze.
Preparation
- Heat the olive oil in a large pan over medium heat. Season the chicken pieces with salt and pepper and brown briefly in the pan. Remove the chicken and set aside.
- Melt the butter in the same pan, add the sliced mushrooms, onion, carrot and celery. Stir and cook briefly; then add the garlic.
Let simmer until the onion and celery are slightly translucent; then add the thyme. Stir it in and cook briefly. - Stir the flour into the vegetables in the pan and cook until it turns light brown. Add the broth, bay leaf and chicken pieces and bring to a boil while stirring until the liquid begins to thicken.
- Stir in the cream until the soup is hot. Season with salt and pepper.
If the soup is too thick, you can add a little more cream. - Serve immediately with the chopped parsley and a few sprigs of rosemary (optional).
