Cream of Chicken and Mushroom Soup -Made Easy

 

A very easy breezy recipe for mushroom and chicken soup. Usually flour is added with milk to give a thick texture for the cream of soup. But I have made in a different way and short-cut way .Penne pasta is pressure cooked with chicken legs and mushroom. When they all are cooked well, made a puree in a food processor and viola it’s ready to be served.
You may use potatoes in place of penne pasta to make a thick soup.

 

Cream of Chicken and Mushroom Soup-Made Easy My Way

Serves-5-6
Recipe requirements
2 chicken leg pieces or chicken breast cubes
1 box of mushroom or 250 g of mushroom chopped
1 carrot
1 tomato
2 onions chopped
2 garlic pods
Few tsp of ginger
1 cup of penne pasta
1 tsp of black pepper powder
2 tsp of salt
1 tbs of butter
½ cup of cream

Method

1. Chop all mushroom, onion, garlic, ginger, tomato and carrot.
2. Add in 1 tbs of butter. Sauté the chicken and vegetables for two to three minutes.
3. Now fill in about 5-6 cups of water in a pressure cooker pan.
4. Add in black pepper powder and salt as per taste.
5. Lock the pressure cooker lid with the whistle. At high flame one whistle and then lower the flame, cook it at low for 7-10 mints.
6. And then stop the cooking process, turning off the burner/hob.
7. Let the pressure subside completely. Unlock the pressure cooker lid from the pressure cooker pan.
8. Let it cool a bit. Then puree it in the blender or food processor.
9. At the time of serving add in cream and little bit of more butter reheating the soup again.
10. You are ready with easy cream of chicken and mushroom soup. Now do you really need the canned soups anymore ?

Will see you all next week, enjoy your weekend.

 

Happy Cooking Friends