Easy Cream of Chicken and Mushroom Soup

As a way of moving closer to a more natural diet, I am gradually finding ways to make cooking hot soup that are closer to nature, are satisfying, have more protein, less carbohydrate, no wheat, sugar or nasty ¨cooking¨ oils. Especially in winter, chicken cooked in its bones has been used by Arabs and Jews worldwide. It is now known to have anti-inflammatory properties and suspected to have calming properties too. I am an atheist with regards to the low-fat god that many worship, and so this recipe uses real cream. I am still losing weight and gaining health, so it is paying off for me. The herbs are fresh, as I avoid irradiated herbs whenever possible. If you do not find sage and basil, experiment and see what you can use. Suggestions include tarragon, thyme, and maybe some rocket. The mushroom croutons remove the need for bread of any sort, as they are very satisfying.

I am not a nutritionist; rather, I experiment with old recipes from real ingredients and make them easier to make. This recipe is almost as easy to make as opening a can. buy golden teachers If you plan it right, you only spend about 5-8 minutes preparing this soup.

So without further ado, here is your recipe. It feeds about 3-6 people.

Soup Ingredients

4 chicken thighs or 6 chicken drumsticks, with the bones in
2 1/2 big potatoes, or about 5 medium ones, roughly cut into small pieces
Quarter of an onion, roughly cut into small pieces
3-5 leaves of sage
2 sprigs of basil
500 g of mushrooms for the soup
1/4 tsp ground cinnamon
salt and pepper to taste
250 ml fresh cream

Wheat-Free Croutons Ingredients

250-500 g of mushrooms (depending on how many people), sliced or thinly chopped
3 tbs butter
1 tsp chopped garlic (I get chopped garlic with fresh herbs from the supermarket. Or you can add the herbs, as below)
sprinkling of mixed herbs, such as thyme, marjoram, etc
liberal sprinkling of salt (reduces the amount of butter needed to fry the mushroom croutons)

Add all the soup ingredients in one big pot. It is easier to quickly cut the vegetables just before they go into the pot. Don´t bother to peel the potatoes. Then almost cover them with water – the water comes up to almost the top. Bring to the boil and then allow to simmer for about 40 minutes, while you go about doing something more interesting. When the time comes, take out the chicken onto a plate with a fork and leave it to cool whilst you put the remaining soup ingredients through a blender. Then, put the soup vegetables back on a gentle heat whilst you cut the chicken out of the bones with a knife and fork or with your hands. Add the chicken to the pot as you cut it out. Throw away the bones.

Leave the soup to cook just a little more on low heat as you melt the butter in a frying pan with the garlic. This is a good time to quickly chop up the crouton mushrooms, if they are not already sliced. Just add to the butter mixture and sprinkle with salt. Take care not to burn the butter. Stir quickly, then cover. Cook for about a minute, then take off the cover and cook whilst stirring till soft.

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