Chicken & Oyster Mushroom Soup with Thyme
Chicken & Oyster Mushroom Soup with Thyme

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken & oyster mushroom soup with thyme. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken & Oyster Mushroom Soup with Thyme is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Chicken & Oyster Mushroom Soup with Thyme is something that I’ve loved my whole life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! A stock can be made from the carcass and turned into a risotto or broth on. The chicken (Gallus gallus domesticus), a subspecies of the red junglefowl, is a type of domesticated fowl.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken & oyster mushroom soup with thyme using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken & Oyster Mushroom Soup with Thyme:
  1. Take Left over roast chicken - shredded
  2. Make ready Oyster mushrooms
  3. Get 1 shallot
  4. Take 1 clove garlic
  5. Take to taste Red chilli
  6. Get 1/4 tsp turmeric
  7. Make ready 1 tbsp flour
  8. Take 1 chicken stock cube
  9. Take 250 ml single cream
  10. Get 250 ml milk
  11. Get 250 ml water
  12. Make ready 1 tbsp Olive oil
  13. Prepare to taste Salt and pepper

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Instructions to make Chicken & Oyster Mushroom Soup with Thyme:
  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

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