Salwaa’s Chicken and Mushroom Soup

This creamy chicken and mushroom soup is easy to make. Best of all it only take 30 minutes to make!

Salwaa’s Cape Malay Cooking

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 small onion, chopped

1 cloves garlic, finely grated

3 bay leaves

400g boneless chicken breasts, diced

250g sliced fresh mushrooms

2 tablespoons flourd

4 cups chicken stock

1 tin cream style corn

Salt and pepper to taste

½ cup fresh cream, optional

Method:

In a large pot, heat butter and olive oil over medium-low heat. Add the onion, garlic and bay leaves, stir until tender and translucent but not browned.

Add diced chicken cook, stirring, until chicken is nearly cooked through.

Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken stock and corn.

Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 15 minutes.

Season with salt and pepper to taste; stir in cream, if using and heat through. Remove the bay leaves, serve warm.