• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 tbsp butter
  • 1 1/2 tbsp plain flour
  • 500ml chicken stock
  • 1 stick celery, finely chopped
  • 1 cooked chicken breast fillet, skinned, deboned and finely chopped
  • 1/2 cup button mushrooms, finely chopped
  • 1/4 cup cream
  • Salt to taste
  • Dash of pepper
  • 1 tbsp chopped fresh parsley


  1. Put chicken stock and celery in a saucepot; cover and cook for 15 to 20 minutes. Remove, cool slightly then blend in an electric blender and strain.
  2. Melt butter in a non-stick pan over a low heat. Stir in flour and mix quickly until you get a light gold mixture. Add strained stock gradually to the pot, stirring between each addition to ensure mixture remains smooth.
  3. Stir constantly over medium heat until the mixture comes to a boil and thickens.
  4. Add chicken meat and mushrooms. Simmer over a low heat for four to five minutes. Stir in cream. Heat but do not allow to boil. Add salt to taste.
  5. Serve soup sprinkled with parsley and a dash of pepper.
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