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Cream Of Mushroom Soup With Chicken Shawns

1 Servings

2 Packages of mushroom, Chopped
2 Small onion, Chopped
2 Seeded and jalapnos, Chopped
1 Small package baby spinach
1 Can of lental beans
1 Package mushroom stock
1 Package chicken stock
400 Ml Heavy cream
Salt, Oregano, Rosemarry
Left over chicken

Chop the mushroom's how you like them, throw in a pot, throw in 2
chopped onions, and chop the jalapno and throw them in. Throw in the
salt and orageno and rosemarry.

Sweat everything until mushrooms release their water and keep sweating
them down. Cook them until they smell good.

Add in the package of baby spinach and let that sweat down.

Add in your stock, bring to a simmer, then blend with stick blender,
add in your left over roast chicken and a tin of lental beans.

Let it simmer for about 15 mins, add in your cream simmer for another
15 mins, adjust seasoning and serve.

Really more of a chicken soup then a mushroom soup, but this one goes
over very well at our place.

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