Cream of Chicken, Asparagus and Mushroom Soup

Cream of Chicken, Asparagus and Mushroom Soup

Chicken, asparagus and chestnut mushrooms in a creamy soupy base

When making this soup, you should know in advance the difference between including the potato or not. If the potato is included, you will have a really thick, custard-like soup, substantial and extremely filling. If you simply wish a more liquid soup - perhaps to be enjoyed only as a starter - you should omit the potato altogether from the recipe.

Cook Time

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: One bowl of soup

Ingredients

• 1 stick of celery, roughly chopped
• ½ small white onion, peeled and roughly chopped
• 1 medium starchy/floury potato (optional), peeled and roughly diced
• ½ pint chicken stock
• ¼ pint double/heavy cream
• Salt and black pepper
• 2 asparagus spears, cut to 1 " pieces
• 2 chestnut mushrooms, sliced
• ½ precooked chicken breast, roughly shredded
• 2 or 3 rolled and sliced basil leaves to garnish

Instructions

Chopped potato, celery and onion

1. Put the celery, onion and potato (if using it) in to your blender or food processor. Pour in the chicken stock and cream. Blitz until smooth.
2. Pour the blitzed mixture in to a saucepan and bring to a simmer before adding the asparagus and mushrooms. Simmer gently for ten minutes.
3. Add the chicken to the soup and simmer for a further couple of minutes, just to heat the chicken through.
4. Pour or ladle the soup in to a serving dish and garnish with the sliced basil leaves.
5. hubpages.com