Chicken & Oyster Mushroom Soup with Thyme

Name: Chicken & Oyster Mushroom Soup with Thyme
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: Left over roast chicken - shredded; Oyster mushrooms; 1 shallot; 1 clove garlic; to taste Red chilli; 1/4 tsp turmeric; 1 tbsp flour; 1 chicken stock cube; 250 ml single cream; 250 ml milk; 250 ml water; 1 tbsp Olive oil; to taste Salt and pepper

miss_bees_kitchen @miss_bees_kitchen

West Yorkshire

As a big believer of using left overs, and the restorative power of soup season this recipe was born from the need of a comforting bowl and a fridge raid. I don’t usually go so cream heavy, as I prefer a brothy stock, however the cream needed using up!

miss_bees_kitchen @miss_bees_kitchen

Saved

Ingredients

30 minutes

2 servings

Left over roast chicken - shredded
Oyster mushrooms
1shallot
1 clovegarlic
to tasteRed chilli
1/4 tspturmeric
1 tbspflour
1chicken stock cube
250 mlsingle cream
250 mlmilk
250 mlwater
1 tbspOlive oil
to tasteSalt and pepper

Saved

Steps

30 minutes

1

Add the olive oil into a pan and gently sauté your diced shallot and garlic
2

Dissolve your stock cube in 250ml boiling water
3

Add your flour to the sautéed veg and gradually add your stock, whisking to get rid of lumps.
4

Add seasonings listed and simmer gently until the soup thickens
5

Next add your shredded roast chicken and oyster mushrooms, along with your milk and cream. Gently bring back up to heat
6

Scatter over some thyme leaves and serve