This soup has a rich mushroom flavour, and soothes the soul on a cold winter night!
Although the recipe calls for you to blend it, and it will be at its best if you do, it is not necessary. I didn’t have a hand blender so my soup was brothy and chunky, instead of smooth and creamy.
I found the original recipe on http://www.reluctantgourmet.com
450g fresh mushrooms (I used canned mushrooms)
1 onion, chopped
1 tsp garlic
Oil or butter, for frying
4 cups chicken stock(1x stock block mixed with 1L water)
450g chicken breasts, cut into blocks
1/4 cup dry sherry (I used white wine)
1/4 cup cream
Hot pepper flakes or cayenne pepper (don’t overdo it, though!)
Heat up a soup potand add the butter/oil.
Add the onion and cook for a minute or two, then add the garlic. Cook until the onion is soft and translucent.
Add the mushrooms. Keep cooking until most of the mushroom liquid evaporates. Season with salt and pepper to your own taste.
Add the chicken stockto the pot and simmer for 10 minutes. Remove from heat.
If you have a hand blender, puree the soup in the pot. Blending half the soup in a food processor will also work well. If you don’t have either of the two, skip this step completely.
Add the up chicken breast pieces to the pot and cook over medium heat. NOTE: It will take only 4 minutes for the chicken to cook to through, so keep an eye on it! You don’t want them to overcook and go dry!
Add the dry sherry/wine, cream, hot pepper flakes/cayenne, herbs, and simmer for a couple of minutes more.
Taste for seasonings, adjust if necessary, and serve.