Mushroom and Chicken Soup

SERVING SIZE: 10

PREP TIME: 20 mins

COOK TIME: 1 hr 10 mins

TOTAL TIME: 1 hr 30 mins

Can cook in a pressure cooker 40 mins OR Slow cooker 6 hrs OR on the Stove top, 2 hrs

Ingredients

1/4 cup oil

800 grams chicken thighs with bone and skin

4 tablespoons plain flour

1 cup cream

8 cups water

• 1 tablespoon minced garlic

• 1 large leek thinly sliced [white part]

• 4 medium carrots diced

• 3 celery stalks sliced

• 500 grams washed sliced mushrooms

• 8 cups water

• 2-3 teaspoons salt to taste

• 1 teaspoon pepper

Method

Chicken Stock

In a slow cooker cook thighs for 6 hrs on high , drain stock set aside and remove skin and bone and chop the meat . Iff using a pressure cooker , cook for 40 mins , or on the stovetop cook for 2 hours

Vegetables

In a frypan , heat oil and fry the leeks for 10 mins , then add the garlic, cook for 1 minute ,

Add the carrots and celery , cook for 10 mins ,

Add the mushrooms , cook for another 10-15 mins till all liquid has evaporated ,

Add 4 tablespoons flour and stir through,

Add the 2 litres of chicken stock, warm through , add the chicken and 1 cup cream stir through

Add salt and pepper adjust to taste

Delicious with fresh crusty bread