Monday, June 15, 2009

Creamy Chicken and Mushroom soup


• 2 Cups fresh mushroom slices
• 60 gm Butter
• 1/4 Cup small onion dices
• 1/4 Cup flour • 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Cups Chicken broth
• 2 Cups Whole milk
• 1 Cup heavy cream
• 1/2 tsp Worcestershire sauce
• Minced chives, to decorate

•Clean and remove ends of mushroom stems and then slice mushrooms.
•Take a medium frying pan and melt the butter in it.
•Add mushroom slices and onion dices. Cook till brown.
•Mix in flour, salt and pepper.
•Transfer into a large casserole.
•Pour in chicken broth, milk, cream and Worcestershire sauce.
•Simmer over medium heat without boiling, stirring until really hot.
•Serve into individual bowls, sprinkled with chives.
•Chicken and Mushroom Cream Soup is ready.


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