Chicken Mushroom Soup
Ingredients
Chicken Stock
- 3-4 count Chicken pieces with bones
- 3 cup Water
- 1/2 tsp Salt
For the Soup
- 1 cup Mushrooms (chopped)
- 1 1/2 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- 4 tbsp Onion finely chopped
- 1 tbsp Freshly ground black pepper
- 3 tbsp Fresh Cream
- 2-3 count Fresh Basil leaves
- 2 tbsp All purpose flour/Maida
- 1 tbsp Butter
- Salt to taste
- 2 tbsp Oil
Directions
For the Chicken Stock
Pressure cook the chicken pieces , salt and water for 5-6 minutes. Keep it aside.
For the Soup
Heat a heavy bottom saucepan on medium flame. Add oil. Sauté garlic and ginger on low flame. Add onion. Keep stirring.
Add chopped mushrooms. Cook for 3- 4 minutes on low flame. Add black pepper and salt. Turn off the heat. Let it cool.
Using a blender or mixer jar blend the above mushrooms for a minute. Keep it aside.
Open the pressure cooker. Pass the broth through a metal strainer. Remove the bones from the chicken pieces.Add the shredded chicken to the liquid.
Heat a pan on low flame. Add butter. Add 2 tbsp flour. Keep stirring on low flame for a minute.
Now add the prepared chicken broth. Let it boil. Add mushrooms. Boil for 2-3 minutes on low flame. Add fresh cream and fresh Basil leaves. Boil for a minute or two.
Serve hot